i am a chef. even when i am not in the kitchen. when i'm at home with my kids or eating with friends, for better or for worse, i will always be a chef. the cleanliness of a kitchen, the mixers, the intensity and devotion to craft. i am passionate about everything, and being a chef most of all. i rely on my strengths: insight, diligence and compassion.
what i find beautiful is the connection, the connection between me and you, us and them. no matter where i am, no matter where you are, we can find a place at the table. bridges and roads we can travel down to become friends, flavors bring us home.
Terminus : award winning immersive performance theater : designed and executed menu for a 3 act play running 5 weeks.
MiLk : immersive dinner & performance with 9 courses : planned and executed the menu and service, trained performers in the art of serving, responsible for kitchen staff, serving ware and food cost.
TATE Modern : 3 weeks in London designing and developing menu : consulted with catering chef and design correspondent on menu direction.
Sugar Coated Radical : co-owner / operator : art-based chocolate & confection shop with focus on local sourcing & post consumer packaging : recipe creation, staff hiring and training, all aspects of business operation.
Octopus Bar : late night dining experience catering to chefs, industry folk, and well-versed diners : consultant on menu design and preparation of contemporary and innovative desserts.
Top Flr : intimate, bistro focused restaurant highlighting after hours dining : developed and maintained dessert menu, educated staff on new menu
Highland Bakery : restaurant & bakery with 9 locations : established systems for growth expansion into franchising, including: menu development, recipe creation, staff training, cost analysis, packaging development : increased sales by over 100%.
Rocket Farm Restaurants : restaurant group owned by chef ford fry : creation and development of dessert menus, bespoke desserts, custom gifts for clients, staff hiring and training, food cost, recipe development, public outreach.
Hanoi University + studies abroad: led confection class at Hanoi University : worked with wagashi maker in Okayama, Japan : studied asian ingredients in Vietnam : certified chef in plant-based cuisine by Matthew Kenny Culinary Academy.