Signature dish:
Handmade pasta, braises, soupI started cooking in restaurants in Seattle, WA in 2007. I take pride in making my customers feel special and fulfilled. My strength in hospitality comes from three things, passion, team and the ability to adapt in a fast paced environment. Personal preferences and the needs of my customers are where I thrive. I believe- if you want it, we can make it happen.
I am a graduate of the Culinary Institute of America. I have worked for BottleRock, Pestoni Family winery, Treasury Wine Estates and more.
For me, cooking is…
an expression, therapeutic and a chance to create some magic.
I learned to cook at…
A young age through watching my mother, father and grandmother cook.
My role model in the kitchen is Ferran Adrià: He taught me to be creative and to leave the confines of the “:rules”
A cooking secret…
” if your not capable of a little magic. Don’t bother yourself with cooking.”
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