As a young man, I was always in search of a career that I could utilize as an artistic outlet. When I was about fifteen years old working in a small restaurant, I stumbled upon a form of art that could be observed, tasted, touched, smelled and really connect to the people on an emotional level. I instantly knew that the culinary art was the right life choice for me.
California Nouvelle Cuisine with hints of California’s rich diverse culture. Focusing on the freshest local ingredients.
We align ourselves with sustainable, ethical and local companies that provide us the highest level of seasonal ingredients and products. Having tangible vendors is very important to my philosophy to achieve quality cuisine. It helps us ensure that our establishment is getting the best products possible while supporting local farms.
My Positive Productive Attitude. Always showing professional grace and courtesy throughout extreme challenges and stressful moments. I thrive knowing the fact my team is efficiently producing food with a positive attitude. People work much hardier and effectively when they are surrounded by a supportive environment.
Communication, meetings and training are three of the most important pieces of a Chef management system. Utilizing simple organization tools like task lists and note taking allows the team to set the kitchen pace. By implementing instruments like notebooks for recipes also ensures that communication is precise and never repeated to boost communication effeminacy.
Ingredients. Ingredients. Ingredients. Shop at your local farmers’ markets or grow your own garden. The importance of being able to pick the perfect ingredients that work for you and your dishes. No technique will ever over power the importance of quality ingredients.