Hi, my name is Henry
I started out experimenting with food alone at home at the age of 11 – making mistakes and trying new things every afternoon before my mother came home (or sometimes she was away for a few weeks traveling). So, by the time college started, I was completely self-taught and could cook far better than my buddies.
First came mastering grilled cheese variations, quesadillas, then chili, different pastas, before moving on to cheesecake, and then traditional Italian recipes.
At age 20, I started working as a sous-chef in a three-chef kitchen in a boutique upscale restaurant in Vancouver, BC. After University and marine turtle conservation work, I started teaching cooking classes to Elementary students here in the DMV. In the last year with Table at Home, I have enjoyed immensely preparing private dining experiences for various clients with ranging palates and requests. I have been told by mushroom-haters that they really enjoyed my mushrooms. I have been told by a self-titled ‘snob’ that I prepared the very best Ribeye steak he has had in his life (a 53-year old Navy Admiral).
My background in sustainability and biodiversity conservation has formed a desire for fresh, sustainable, and organic ingredients – that’s why I grow my own microgreens, herbs, and seasonal vegetables (lettuces, tomatoes, herbs, Swiss chard, etc.).
These experiences have formed within me a confidence; an attention to detail, ingredients-sourcing, and experimentation in the kitchen.
Try me out as a private chef or a cooking instructor. I also do events both small and large, whether you are one person or two, or even sixty or more, I am here to serve and bring a smile to your face and those of your guests.
I am thankful to be experienced in cooking for a range of diets from:
gluten free, vegan, soy-free, paleo, and your standard no-limits diet. Recently I perfected my handmade gluten free fresh tagliatelle.
I look very much forward to hearing from you with questions, suggestions, and more!