Why are you a chef?

I’m a chef because I enjoy creating meals from scratch and finding the right ingredients that takes the flavor to that next level. Healthy and tasty don’t have to be mutually exclusive. I believe in using high quality organic ingredients and preparing them in the tastiest way possible.   The right seasoning and preparation can turn a mundane food into something extraordinary. I love seeing a clean plate and a happy client at the end of the day!

What are your top Four favorite dishes you cook, and why? 

1. Osso Bucco - I first learned how to make this while working alongside the talented chef Francis Reinard in Marthas Vineyard. I worked in clients houses doing private dinners with him for a few years. The trick to this dish is the balance of the plums, orange peels and red wine and herbs. When you get this recipe right it’s perfection. 

2. Chile Relleno - I love this recipe because it’s one of the first recipes my dad taught me. I grew up in New Mexico in a little town called Placitas. New Mexico is famous for it’s green hatch Chile which I grew up eating. I like to make a healthy version of this classic by substituting cheese with butternut squash. 

3. Mango Green Chile Taiwanese Street Salad- This is a perfect example of a recipe where you have so much flavor and it’s really high in nutrition. I’ve really loved exploring asian recipes since working in Japan for Bluebottle Coffee. This street salad is high in fiber, antioxidants and superfoods.  

4. Zuni Style Roasted Chicken- Zuni is a tribe in New Mexico. They prepare the chicken on a cast iron skillet with high heat to sear it. I marinate this with Yuzu which is a acidic oil that produces an aromatic citrus flavor.

What’s the coolest event you’ve ever worked? 

 I worked an event out in the Hampton’s for Jennifer Garner’s brand Once Upon a Farm. It really showed to me what a community can do to bring quality produce to a much wider audience. Having two young nephews I know how important it is to feed our children the purest ingredients. 

What’s the most rewarding thing about being a chef? 

Creating a culinary experience. From the food and ambience to the plating to the timing of when we serve everything. It’s honestly a full scale production. I just love what I do and I’m so lucky to be where I am.