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San Francisco, CA


Cooking, for me, started as a serious hobby and a fantastic stress reliever from the rigors of graduate school. While writing my PhD thesis, I realized that cooking was more than a hobby but a true passion. I thus embarked on training in some of the best restaurants in San Francisco. My years on the line in these kitchens were truly some of that happiest of my life.

My culinary philosophy is directly connected to my training as both a research scientist and cook. I only use locally sourced, organic, sustainable products; yet use modern chemistry to create new and exciting food pairings. My aim is to have you taste the love, thought, and dedication I put into each dish.