Guinness Bacon jam, on a personalized cheese board
Beet salad with spring veggies, with a goat cheese center dressed in a Trufle Vin
Handmade corn tortilla, prime rib streak blistered jalapeño topped with charred Serrano salsa
Stuffed squash, quinoa,shallots,zucchini with a size of braised Brussels sprouts and roasted walnuts
Pork roulade, wrapped in cabbage served over cubbed potatoes and seasonal vegetables topped with a guajillo consommé
Corn gordita, turmeric halibut drizzled with Serrano sauce topped with a pickled onion
Seared halibut, braised greens over mandarin burre blanc
Cooking is part of my identity. I have been in the industry for 9 years and have catered my own events for one year. I love interacting with people and making their stomachs happy.
I love working with different ingredients and especially appreciate how they all evolve in their own way, I enjoy pairing untraditional ingredients to see how well or not well they work together. My cooking ranges on all levels and as the great Julia Child said “You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients” I am a very big fan of fresh ingredients as the outcome is all about the foundation.
I have been fortunate to work with many types of people, and it is my second favorite part about what I do besides cooking. Getting to know the guests I cook for, allows me to try and match their taste buds to their personality, I enjoy bringing people together creating joy and satisfaction when given the opportunity.