I cook in favor of simplicity,
trust the raw state of things
and lean toward stillness.

I am inspired by product and place,
with the belief that modernity and tradition hold equal value.

I’ve spent time cooking in kitchens in Los Angeles and New York City.
I remain dedicated to process, labor, and understanding food systems and our place within them.

For the last four years, I worked under Luis Sierra as a line cook, later as a sous chef and market buyer for Lulu, the restaurant created by Alice Waters and David Tanis.

I spent mornings at the market alongside David Tanis, learning the philosophies of food and practice that shaped Chez Panisse and changed American food culture.