About

About

I believe that the best food is slow-cooked, love-imbued, rich in nutrients and texturally and colorfully vibrant.

My cooking style reflects the myriad experiences I've had in alchemy thus far: a university education in chemistry, formal training from Tante Marie's Cooking School in San Francisco, cultivating crops on organic farms, adventuring into herbalism and tending to fermented curiosities.

I use seasonality, locality, diversity and beauty as my north stars, and each menu that I create reflects the bounty and breadth of the local foodshed at a specific moment in time.  It is my hope that my work not only nourishes the body but also reconnects the spirit to the land and its cycles.