I love food and people. I seek to make connections and share my perspective through food. Love and gratitude
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I find inspiration everywhere: beautiful ingredients, other chefs, new techniques, exotic cultures and cuisines, holidays and get-togethers, when the seasons change, and ultimately expressing myself.
What's your all time favorite dish to make?Mushroom risotto. Rice, Mushroom dashi, white wine, shallot, sachet, best mushrooms available, parmigiano, fresh herbs
What would you do with the $25,000?I would start a flag ship restaurant: Bistro style service and aesthetic, in my neighborhood, focused on ingredients and actively involved in the neighborhood.
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