I have a passion for great food and design.

I like seasonal menus that are well-researched and make sense.  I appreciate honest food prepared slowly and with style.

My motto:  “Fear Nothing.  Enjoy Everything.  Panic Gracefully.” ***

Some history…

After formal training at the California Culinary Academy in San Francisco, I was launched on a cross-country career working with demanding and inspiring chefs in cuisines as varied as each locale.  I have had the great honor of training with:

Ken Oringer and Ming Tsai, formerly of The Mandarin Oriental Hotel in San Francisco

Lynn Sheehan, formerly of Mecca, San Francisco

Frank Brigtsen of Brigtsen’s Restaurant in New Orleans

Peter Pastan of Obelisk in Washington, DC

David Sellers and Rocky Durham of Santacafe in Santa Fe

Stephan Pyles of The Routh Street Café, Baby Routh and Star Canyon, all in Dallas