I’ve always had an affinity for hospitality, working on both sides of Food & Beverage as a Bartender/BOH manager and then a Chef. My dynamic approach to food was developed through years of study and practice, mentorship and quality kitchen experience. I’ve had the opportunity to work in some great establishments in LA including Botanica (silverlake), Madera Kitchen (hollywood), Barrel & Ashes (studio city) and Bourbon Room (hollywood). My food tends to lean Mediterranean (that’s a big area so lots to pull from) but It has the personality of “Modern American” so its essentially fusion food that incorporates a little bit of everything. From breakfast to burgers to higher end offerings, I’ve got you covered.
I made the transition into the private dining and event catering space in 2020 as an adaption to the pandemic closing restaurants etc. After working a handful of events I realized what a blessing in disguise this was. I completely fell in love with the curation of memorable experiences! The intimacy of these settings creates an opportunity to really connect with who I cook for, allowing me to learn and attend to each clients individual wants and needs. I’ve done private dinners, holiday parties, a few mixers and a wedding.
My philosophy is that the kitchen is the nucleus of the home or venue and by extension; the neighborhood and then the city, the country and finally the world at large. If what’s on the table is nourishing, beautiful, ethically sourced and made with love, we’re in pretty good shape at the core. Many of our most important conversations, critical decisions and enduring memories happen while sharing a good meal. As a Chef, my job is to make those moments possible.
Reviews - click review to see menu (2)
- Worked on January 3, 2022
- Worked on December 19, 2021