My craft has stemmed from the pursuit of knowledge while nourishing a natural talent through hard work and dedication.
For the past 5 years, I have been cooking privately for individuals, families and private companies throughout the Bay Area. From meal planning for individuals with severe dietary restrictions to formal 5 course dinner parties and large full service events of 150, there is no challenge too great that I will not meet with grace, professionalism, and plates of exquisite food.
I have found training from being the black swan, the friendly, personable, inquisitive mind, in the veritable pirate ships that are the majority of professional cooking. For over 15 years I have been in the culinary world doing everything from washing dishes to managing kitchens and being a sous chef in a high end sustainable focused restaurant. No matter my position I have always found tutelage and mentoring from chefs who have seen my passion, talent, and potential.
My story of food started when I was 5 years old and my mother brought a stool to have me help make my favorite food, pizza. I was hooked. While pursuing other passions I studied Math and Physics and traveled the world extensively. I soaked up flavors and learned the applied physics and phase changes. When I realized that I was more interested in applying what I learned to cook, I knew that my calling is in the kitchen. I enjoy the story that a plate of food can be, from the farmer planting a seed to the inspiration of flavors from around the world and to the art of implementing a perfect dish for someone to enjoy.
My style of cooking is intuitive to the foods I use, I believe that amazing meals start with the finest fresh, local ingredients and by using impeccable technique to make a dish shine from the ground up. I enjoy problem solving, thinking quick on my feet and showing why culinary arts is a true art form.
Food is the backbone of families and communities and says a lot about who we are. It is my hope to share with you what I have learned, my passion and stories through the food that I make.
Offering fully customizable catering, weddings and dinner parties. Happily meeting dietary restrictions, gluten free, vegetarian, vegan, paleoCosts vary and normally run on a per head basis reflecting the menu. Please don’t hesitate contacting the chef for more details or with any questions that you may have.
Offering event, business and personal consulting. Consultations on organic and sustainable practices, meal/menu creating, drafting budgets, sourcing of foods, one-on-one or group cooking classes, and dietary management.Cost varies by project by begins at 60 dollars an hour and the cost of ingredients if any are needed to be purchased for the consultation or class.
These services are generally in house. Chef offers clients multiple meals a visit, that can be reheated throughout the week. Menus are sent for clients approval where they may add and omit as wanted.Cost is of ingredients and 60 dollars an hour, allowing each weeks cost to reflect the meals made. Generally for 4 separate meals of 2-4+ servings it comes to around 300 dollars, but any variation of servings and number of meals can be made.Meals can be split for multiple locations.
Available upon request in any denomination. Gift certificates are non-refundable and can not be cashed out.