I know that when experience and technique combine with great ingredients, something magical can happen.
My background reflects a deep appreciation of French and Italian cuisine. I love the emphasis on freshness, beautiful presentation and, above all, those flavors! I've incorporated elements from other Mediterranean countries too; travel has inspired a real sensibility for delicious Spanish and Moroccan accents.
Early on I was obsessed with doing the classics as they are traditionally prepared. Over time, those classic dishes became guidelines to create food based on the best of what's in season at the market. Combining techniques from top-tier kitchens with more rustic dishes one might discover in the countryside allows me to create menus that are both refined and bold at the same time.
When not at the farmers market or in the kitchen you'll find me travelling, golfing, enjoying live music or seeking beauty in the nearby landscape, camera in hand.
CALISTOGA RANCH / CALISTOGA, CA / EXECUTIVE CHEF
AUBERGE DU SOLEIL / RUTHERFORD, CA / SOUS CHEF
LUCQUES / LOS ANGELES, CA / LINE COOK
CULINARY INSTITUTE OF AMERICA / HYDE PARK, NY
OLIVETO / OAKLAND, CA / LINE COOK
GREENS / SAN FRANCISCO, CA / LINE COOK