Portland, OR


Through cooking, I am able to articulate my feelings/personality in a way I'm unable to with words. It's main purpose is to express a creativity that, through years of working in top kitchens, is now represented through a clean, focused, and mature cuisine. A cuisine that although slightly strange, achieves an undeniable deliciousness

My cuisine is a representation of my travels, working in Copenhagen (Noma) and Australia (The Royal Mail). It reflects the years I dedicated to 2 Michelin starred Providence, 2 starred Coi (sous chef) and Castagna (sous chef)