- Tried & True Technique
- Salted Caramel Greek Yogurt & Meringue With Pure Whipped Chocolate
- Rustic Simplicity
- Mackerel, Shallots, Shiitakes & Puffed Amaranth
- Highlighting Ingredients At Their Peak Freshness
- Fresh Peas, Fava Beans & Slow Cooked Pork Belly
- Hands On Interaction & Culinary Instruction
- Parsley Root & Purple Carrot Pickles, Fresh Radishes & Miso Butter
- Family Style Feasts
- Crispy Chicken & Poached Hen Egg Over The Greenmarket's Best Offerings
- Roasted Mushrooms, Radicchio, Kale, Rye & Pecorino
- Crudites Reimagined
- Poached Pear, Labne & Shaved Chocolate
- Tuscan Kale with Lemon & Toasted Seeds
- Mahi Poached in Soy Milk
- Culinary Classes - in your own kitchen!
- Endive, Radicchio, Walnuts & Soft Cheese
- Cocktail Hour!
My Cooking Style
Ingredients driven! I like to highlight flavors to match the season. I cook simple food using tried and true techniques, but can also call on my creative sensibilities when necessary. I prepare well balanced meals with an eye towards nutrition and sustainability. I am well versed in whatever you want on your dining room table - or will take pleasure in learning about it.
My Culinary Experience
I've been cooking for most of my life! Making chicken soup kicked off my enthusiasm for creating delicious and satisfying meals for friends and family. I started early, cooking in restaurants while still in high school and then went on to study Hospitality Administration at Boston University. I cooked through college and continued slinging pots and pans in Boston for 5 years, exposed to cuisine styles such as Latin-inspired seafood, French bistro and New American.
After moving to Portland, Oregon in 2005, I quickly immersed myself in the dynamic food scene there, cooking at various notable restaurants, and discovering the diversity of seasonal ingredients that would drive my personal cooking style. During that time, I started the East Side Dining Club, a series of pop-up dinner events, bringing hundreds of people to discover the joy of "Breakfast for Dinner" and "Food throughout Ancient History." The success of this venture led to my first executive chef position at the newly opened Belly Timber Restaurant in South East Portland, where I was named one of the most buzz-worthy chefs of the year in 944 Magazine for 2009.
At Belly Timber I presided over the kitchen and a weekly-changing menu for two years, bringing the city innovative dishes like "Escargot with Bone Marrow and Yellow Beets" and "Rice Pudding with Grapefruit, Cardamom and Pink Peppercorns". After spending nearly a year traveling and eating my way through Asia and Europe, I settled in Brooklyn near the end of 2010 and set to work connecting with the food world of New York City. I have been working as a personal chef and teaching culinary classes throughout the city, bringing my unique skills and flavor portfolio to share with clients and students.
My Three Favorite Ingredients
Coarse Sea Salt, Fresh Herbs & Greens and Patience
A Menu I Once Served 15 People
Whole Fava Beans
Poached Rhubarb, Peppers & Purslane
Carrots, Beets, Turnips, Creme Fraiche & Lemon Ash
Spring Onion, Wheat Berries, Kale & Chamomile
New Potatoes, Asparagus & Harissa Oil
Chickpea, Walnut & Lambs Quarter Ragout
Roasted Mixed Mushrooms & Polenta
Pure Whipped Chocolate, Cherries, Greek Yogurt & Meringue
Tried & True Technique
Mackerel, Shallots, Shiitakes & Puffed Amaranth
Hands On Interaction & Culinary Instruction
Crispy Chicken & Poached Hen Egg Over The Greenmarket's Best Offerings
Mahi Poached in Soy Milk
Salted Caramel Greek Yogurt & Meringue With Pure Whipped Chocolate
Highlighting Ingredients At Their Peak Freshness
Parsley Root & Purple Carrot Pickles, Fresh Radishes & Miso Butter
Roasted Mushrooms, Radicchio, Kale, Rye & Pecorino
Poached Pear, Labne & Shaved Chocolate
Culinary Classes - in your own kitchen!
Fresh Peas, Fava Beans & Slow Cooked Pork Belly
Family Style Feasts
Tuscan Kale with Lemon & Toasted Seeds
Endive, Radicchio, Walnuts & Soft Cheese