Classically trained private chef
My style of food is inspired, seasonal and bold with the authentic flavors of a world well travelled.
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contemporary chef : California cuisine
My passion for food has taken me around the world, which has in-turn influenced the way I cook. From my early roots in American fine dining to the casual bistros of Paris, and then into the homes of many a celebrity, cooking has been a constant love of mine.
If you asked me what my food style is, I’d tell you that it’s California Cuisine with world influences. I enjoy using organic local ingredients with the bight, fresh flavors of South East Asia and Mexico while applying classic French technique.
I earned the title of “Chef” the old fashioned way: With a knife in hand. I was Classicly trained in Michelin 5 starred restaurants, working with acclaimed chefs such as Eric Ripert and Daniel Boulud. Spending 10 years in the kitchens of the Ritz-Carlton, taught me not only how to cook, but also fine service.
Cooking is a craft, and I have dedicated my career to learning it's charms, nuances and indulgent exploits.