Chef's Expertise
I have been cooking since I was young, and more important eating. eating everything, and trying everything.
Always keeping in mind what is in season and trying to develop meals based on just that. I am not closed minded in my approach, but I do prefer a more peasant style. I enjoy eating molecular science, But I would much rather serve a perfect roast chicken. I have been working in fine dining since I was 19 and haven't looked back.
