I am a young chef who grew up in the SGV and now resides in the city of Los Angeles to be a bit closer to the heavy hitters in our industry. Experiencing how diverse we are here in LA compared to many places in the world is something I am proud to be a part of and will always be held dear to my heart.

I owe it to all of my mentors I’ve had the pleasure of working side by side with in the heat of the kitchen. My first introduction to this world was under the guidance of Jason Fullilove. He took me in and taught me all about finesse ,elevated casual dining, intimate private catered dinners , the connection with you and your guests.  From Lincoln Carson I inherited refinement of this craft,  the definition of soigne, what elegance means , how to maneuver in a whispy and whimsical way with technique at the forefront , handling VPX guests with a little extra grace and love. Kevin Meehan surrounded me in an environment when I could refine my journey with a long awaited mentorship where I honed my craft when it came to production, leadership, confidence, high level fine dining , elegant catering , fermentation + preservation , Garum + Kojis etc.  The lineup of who I deem a mentor to me in this industry goes beyond these Chefs you heard of. The list goes on from theirs sous’ perspectives, to my soigne station partners throughout the years.

Through my cuisine, I strive to express the diversity and possibilities of food. My team and I will merge creativity into the great blessings of nature- a unique experience that connects
humans and nature.