A chef, a father, and a lifelong craftsman of food and experience
I’ve spent my career immersed in kitchens where finesse matters — where flavour is layered with intention, and every plate tells a story. My work is driven by passion and precision, shaped by years of leading teams and mentoring chefs who understand that excellence lives in the smallest details. Whether curating an intimate tasting menu or producing an elegant large-scale event, I cook with a reverence for nostalgia, a respect for ingredients, and an unwavering belief that food should stir something deeper than appetite.
a glimpse at some curated dishes
gently cured heart, pickled mustard seed, pickled diakon, yuzu vinaigrette, pearl onion, shiso, puffed nori
white shoyu, ginger, avocado, ponzu, citrus, cilantro, mint, kombu puffed rice
smoked beet gastrique, fermented blackberry gel, whipped macadamia, bronze fennel, beet chip, nasturtium oil
preserved lemon tapenade, roasted eggplant purée, saffron-compressed apricot, rosemary jus, crispy chickpea
From fine-tuning your menu to sharpening your food cost strategy, I work with restaurants and culinary teams to elevate offerings, improve efficiency, and bring thoughtful, creative direction to the plate. Whether you're launching something new or refining what already exists, let's start a conversation. Every concept deserves food that looks beautiful, eats clean, and makes sense on the books.
Mon | 09:00 a.m. – 05:00 p.m. | |
Tue | 09:00 a.m. – 05:00 p.m. | |
Wed | 09:00 a.m. – 05:00 p.m. | |
Thu | 09:00 a.m. – 05:00 p.m. | |
Fri | 09:00 a.m. – 05:00 p.m. | |
Sat | Closed | |
Sun | Closed |
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