Chef A.W "Skip" King is homegrown, born in Houston. He started his career at Ninfa's, running food, working his way up to front-of-the-house manager then kitchen supervisor. He eventually joined The Houstonian Hotel as assistant executive steward, working alongside executive chef Jim Mills. He found his way to The Oceanaire Seafood Room as sous chef in 2006 to then become executive chef in 2011.

His menu for this class includes: Lump crab cakes with Creole mustard sauce; grilled Alaskan halibut over quinoa and bulgur wheat salad with tomato, cucumber and cilantro with avocado cream; and dark truffles and rochers with salted caramel.