I began my culinary career at the esteemed Bouchon in Beverly Hills, California. There I worked under the tutelage of Thomas Keller, a renowned chef who helped to define nouvelle cuisine. I learned the importance of using only the freshest ingredients and preparing each dish with precision and care. I also had the opportunity to work at The French Laundry, another highly regarded 3-Michelin-starred restaurant. There I refined my skills, developing an eye for detail and a passion for creating perfect dishes.

Today, I bring all of my experience and expertise to bear in my role as a chef. I strive to create meals that are both delicious and visually stunning, using only the finest ingredients and techniques. Whether it’s a simple dish or an elaborate presentation, I take great pride in ensuring that every dish that leaves the kitchen is perfect.