"Respect has been a driving force in my life as a chef. I grew up in Southern California; it's where I discovered my passion for the craft of cooking and where I found my culinary voice. Over the years, I've increasingly drawn inspiration from this region and aspire to respect my roots through the experience at Addison. We describe it as California Gastronomy, but what it comes down to is respect for the ingredients and bounty of what exists around us. Our cuisine is grounded in simplicity and balance".
Our star ingredient is California. We are led by the hyper-seasonal, local ingredients in our region, crafting dishes that honor their integrity. We balance the humbleness of cruciferous vegetables such as broccoli and bok choy with the luxuriousness of uni in our shellfish chawanmushi, playing on the natural salinity of the elements. Compositions vary with the seasons, but always start with what is inspiring us in the region.
