I am down-to-earth with a highly experienced background in multiple cuisines. I have owned 2 restaurants, trained with a Michelin starred chef, catered iconic events in the Bay Area and consulted with small restaurant owners. I value clean flavors, locally sourced ingredients, and the challenge of working with unusual ingredients and cultural mash-ups.
I opened my first restaurant Izzys in Crested Butte, CO, which remains a pillar of the community and was published in The New York Times. After selling Izzys, I attended The Institute of Culinary Education in New York City, and worked for James Beard award winner Takashi Yagihashi.
After traveling and cooking my way through Mexico and Vietnam, I opened my second restaurant, Twisted Fork in Gunnison, CO. Twisted Fork was another hit, with a focus on Asian inspired dishes, and featured a true farm to table experience with an onsite high-altitude garden. I sold Twisted Fork to move to the Bay Area where I became the Executive Chef at Park Cafe Group.
I now work as a personal chef and consultant. In my free time, you can spot me at Monterey Market, Berkeley Bowl, seeking out the best slice of pizza or bowl of pho, ripping turns in Tahoe or playing ice hockey in Oakland.