I have more than 20 years of culinary experience currently, working as a private chef for clients for the past twelve. I’m a graduate of Le Cordon Bleu Paris, trained in several Michelin-starred properties in France, DC, SF and Miami. I was previously head chef of Cedar in DC and spent 2 years at the Embassy of France as resident chef for the Vice Ambassador. I have lived in the Bay Area for 12+ years and am greatly influenced by the bounty of seasonal ingredients and cultural culinary influences. I enjoy road-tripping/wine tasting throughout NorCal and love dining at the Bay Area 2+3 Michelin-starred properties in California for special occasions.
How long have you been working with Big City Chefs?
If I were a spice, I would be…
Vanilla beans — I love the floral scent and love seeing the seeds in pastries and ice cream. I dislike using vanilla extract, which has its place in baked goods, but using real vanilla takes it next level and makes good eye appeal and flavor.
My favorite local purveyors, artisans, and farmers:
Alexander Milk products, Tomatero Farms strawberries, Castroville artichokes, Sunday Clement Street Farmers Market, and Olivier’s Butcher in SF
What I love about cooking and hospitality…
I love sourcing peak seasonal ingredients and using them as inspiration to create wonderful meals.
What are your top three go-to pantry items?
European unsalted butter, California EVOO, fresh thyme