San Francisco, CA
BIO
My deep passion for food started at a young age. Although I went on to study Information Technology after high school I never stopped cooking. After 14 Years in the IT industry I took a leap of faith. I quit my job and enrolled in London's culinary school Le Cordon Bleu.
Culinary school has helped to shape my beliefs about cooking and the kind of I food want to deliver to my customers. Less is more was deeply embedded in to my mindset. Im looking to cook classic and modern dishes for my diners.
Culinary school has helped to shape my beliefs about cooking and the kind of I food want to deliver to my customers. Less is more was deeply embedded in to my mindset. Im looking to cook classic and modern dishes for my diners.