Anytime I travel I seek out delicious local food and beverage that excites me.  Although I find inspiration in many locations, top of the list for me is Southeast Asia, both Thailand and Vietnam have amazing cuisines. They focus on keeping food simple and bringing forward the foods natural flavors.

Oh, this is hard, I have been classically trained in French cuisine.  The time I spent in France was bar none the best.  The focus of French Cuisine is simplicity, an appreciation for fresh ingredients and simple flavors. The influence the French had on the Vietnamese cuisine is evident and why I’m drawn to this style of cooking.

I have been in the kitchen since I was 14, so roughly 24 years. Professionally, after getting my culinary degree, since 2004. I added on a baking & pastry degree in 2009.

I prefer red wine, and pinot noir, malbec, tempranillo and Cote du Rhones are at the top of the list for me. For white, I prefer a dry white wine or a rose.

I spent a lot of time in the kitchen with my mom, who has always been in the industry, and my grandma.  In high school I was able to complete a semester of college credit in food classes so naturally it was easy to gravitate to the culinary arts. The drive and work ethic I have comes from both my parents.

Seasonality and what can be sources locally are at the top of my list. Keeping it simple and making it great is what it is about. My goal is to letting the food speak for itself.

I love both spring and fall. Fall brings the best mushrooms.

Scallops or butter.

A kiteboarding beach bum that cooks tacos at night somewhere tropical.