For 15 years, I embarked on a journey of travel and culinary exploration, and continues today.
Driven by an unwavering passion for food, I began my culinary journey in New York City, working alongside renowned Chef David Bouley, who had recently won "Best Chef" and "Best Restaurant" from the James Beard Foundation and the coveted 4 stars from the New York Times.
After graduating from culinary school in Portland, Oregon, I was fortunate to be trained in some of the world's most respected kitchens, including Bouley, Jean Georges, Petrosian, and San Domenico in Imola, Italy.
Through my travels over that time to 8 countries and a month on the train from NYC to San Francisco, I developed an approach to cooking, that is constantly striving to create dishes that not only satisfied the palate but also stirred the soul.
Despite the bragging rights that came with working in prestigious kitchens, I found that nothing provided me with greater gratitude and excitement than teaching and preparing meals for people in a more intimate setting. Whether it's a small family gathering or a quiet dinner with friends, the ability to share my passion for food with others has been the ultimate reward for all of the hard work and sacrifice that has led me to this point.
Today, I continue to be driven by the same passion and dedication that has defined my career thus far. From the bustling kitchens of New York City to the serene town of Imola, Italy, my journey has been one of constant learning and growth, always pushing the boundaries of what's possible in the world of food. And while the path ahead may be uncertain, I am excited to see where my passion for food will take me next.
"What is your specialty" has always been the most difficult question to answer since I have been able to describe myself as a cook. I've never been able to provide an answer that was satisfactory to the person asking or to myself. I always knew the answer, but have never been quite able to put it into words. It's much more of a feeling than anything specific , that you could put on a fork and taste or smell. I've given this a lot of thought, and I guess the best way I can explain "why it's impossible" is less complicated than I have taken into consideration is because it's only one word. Tuna Casserole has 2. The one word is UNAMI.