My career spans many fine establishments, from that fiery Midtown Sacramento Restaurant to the Fog City Diner, San Francisco, Sutro's at Cliff House , San Francisco. He opened Crush 29, Roseville, CA and then Executive Chef at Bella Bru Cafe, Carmichael, CA.
My cooking style is NEW AMERICAN SOUL: Staying true to my roots infused with the techniques I've learned through my culinary career. I focus on sharable plates, vegetable options and classic American embracing seasonality. Having always actively seeking out real cooking, whether modern, rustic or ethnic, my aim is to keep improving, learning and creating food that is well flavored, balanced and interesting. The market continuously changes but by teaching and staying true to how to make many old favorites I hope to inspire another generation of chefs to care about food. By learning and teaching how to cook with, and using ingredients that are or not so well known to coincide with this trend, is also one of my goals. The style of my food has always had a broad base to draw from, so I have always been evolving and developing.
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