I strongly believe that food is the cultural bridge that makes us come together and show who we are, and where we come from. I was raised in Eagle Rock and Highland Park in Los Angeles, and I began my culinary journey as a Prep Cook/Line Cook for Cole’s restaurant in downtown Los Angeles. After gaining some restaurant experience, I decided to be a student at the Culinary Institute of America in Northern California. While attending culinary school and taking full advantage of being in Wine Country, I really got to test my skills in the Michelin circuit and worked for some of world’s most renowned chefs. I soon came back home with a wealth of knowledge and experience and decided to cook privately for some of my city’s top players and stars. In all of my work, I remain inspired by the words of George Bernard Shaw: “There is no sincerer love than the love of food.”
How long have you been working with Big City Chefs?
If I were a spice, I would be…
Cinnamon! It’s warm, inviting, fragrant and lingers on the palate just like the food I prepare!
My favorite local purveyors, artisans, and farmers:
Nature’s Produce, and all of L.A’s farmers markets
What I love about cooking and hospitality…
Food can transcend us to childhood memories, it can take us to our favorite place in the world, food can speak and language, it can heal, nurture and fill our body’s with joy. Food is magic!
What are your top three go-to pantry items?
Hot sauce, chicken bouillon and Olive oil