Seasonal, creative, veg-forward cooking.
I get excited about food. I care about where food comes from, who made it, why it matters. I like to buy chickens with good yellow fat and peak-season vegetables that need barely any help to be delicious.
I have 6 years of experience in high-end restaurants and high-profile private homes. Dinner parties, tasting menus, in-home meal service, homemade sourdough bread, and whole-roasted suckling pigs are all on the docket.