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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.

Experiences