The Flavor Behind The Plate

My culinary story began amidst the vibrant flavors of Southern California, nurtured by coastal cuisine and backyard barbecues. But my passion for food has taken me far beyond. From the meticulous artistry of Tokyo kitchens to the comforting craft of Seattle markets, and the unapologetic spectacle of Las Vegas dining, I've absorbed the essence of diverse culinary landscapes. Years spent in kitchens across the country, from Miami's heat to Chicago's depth, have shaped my approach: 'authentically inauthentic.' I believe in understanding the rules, then reimagining them to create meals that are more than just food—they're experiences. Whether it's the elegance of fine dining or the warmth of pub fare, I strive to craft moments that linger long after the last bite. Join me, and let's create lasting culinary memories together.

Follow My Journey

Sushi platter with sliced fish and fruit display on a table, featuring orange slices, strawberries, grapes, blueberries, rice dishes, and condiments.
Assorted sushi rolls with three sake bottles and glasses on an outdoor table by water.
A gourmet dish of seared scallops with garnish, on a black plate, accompanied by a champagne bottle in an ice bucket and two flutes of champagne, set on an outdoor table.
Grilled oysters with herbs and spices, garnished with grilled lemon slices and colorful edible flowers on a wooden board.

Contact

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