Los Angeles, CA
BIO
Originally from Washington, I moved to California at a early age and quickly began to pursue my culinary aspirations. I cut my teeth in restaurants ranging from fine dining to mom and pops shops. Doing so, allowed me to combine the best of both worlds in my own cuisine.
Most recently, I had the pleasure of working for Chef Ludo Lefebvre as Chef de Cuisine at Petit Trois.
Now, I'm excited to share my own concept and cuisine: on the lam -- a nomadic dining experience that seeks to capture the landscape of the pacific northwest through dishes that are deliciously designed, earthy and mystical.
Most recently, I had the pleasure of working for Chef Ludo Lefebvre as Chef de Cuisine at Petit Trois.
Now, I'm excited to share my own concept and cuisine: on the lam -- a nomadic dining experience that seeks to capture the landscape of the pacific northwest through dishes that are deliciously designed, earthy and mystical.