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Los Angeles, CA


For me, one of the best parts of being a chef is being responsible for the transformation of a pure ingredient into sustenance--into a meal. Meals allow for coming together, for community building.

My partner and I work under the moniker of Rondeau Supperclub. The rondeau is a multi-use pot in the professional kitchen. You can start soups and stocks, braise meats, fry doughnuts, etc. The versatility of the rondeau allows for creativity and productivity- we can take pure ingredients and make them into a dish to be served amongst strangers around a communal table. Join Rondeau Supperclub for a meal to indulge in our creativity and meet some new people at the same time.