I’ve been cooking professionally in NYC for the past 15yrs, learning various cuisines & styles. Most recently, I was the Chef for a sustainable, farm to table, seasonal restaurant. I like to keep things simple, yet elegant & I love for the flavors to really speak for themselves, so I try to keep to what is in peak season. I have lots of experience with seafood & japanese cuisine as well. I can accommodate all different types of dietary restrictions/allergies/aversions.