chef at large

Raised in the Sierra Foothills, I developed a love for gathering, hunting, foraging and cooking at a young age. Starting in fine dining at the age of fourteen, the first twelve years of my career were spent in some of California’s best restaurants, while the past five years have been spent travelling the world with knives in tow. No matter the venture, whether it be Michelin starred restaurants or a fire on the beach, I strive to find a true connection to the food I cook and the places it comes from. An avid outdoors-man and adventurist, I prefer an open fire to a traditional kitchen, cooking from the heart with a deep respect for seasonal ingredients.

EVOO

Extra Virgin Olive Oil is more than just an ingredient for me. As an olive oil sommelier, Mediterranean diet enthusiast, and overall evoo-geek, I can be found cooking for olive harvest parties, teaching courses, leading tastings and generally just spreading the love. Creating new world olive oil culture in California is a huge driving force behind what I do.