My cooking is rooted in seasonality, simplicity, quality and thoughtful technique, shaped by years of private chef work and large-scale events.
Rather than fixed menus, I work within a range of cuisines and formats, adapting each to the client, setting, and moment.
I dabble in most cuisine styles including but not limited to:
California seasonal
Mediterranean
Modern American
Global comfort
Traditional Italian
Pan Asian
Health-forward / performance-based
Event-driven menus (family-style, plated, grazing, etc.)
For the catering company menus please visit our website to see offerings!