About me
I'm a self-trained cook interested in advanced techniques, principally for amuse-bouche and main courses. I focus on French bistro, Provencal, Tuscan, Ligurian, and Sicilian cuisine, although for fun I also make Chinese-American dishes and pastry, mainly pies and tarts. I'm a huge fan of the farm-to-table, slow food movement and I am thrilled to have access to farm-fresh ingredients here on the Central Coast of California. I have cooked for groups from 6 to 25, including groups who "bought" my meals at auctions, and handled amateur catering. I enjoy fine dining at least once a month and perhaps my favorite recreational activity is finding a new restaurant, exploring the menu, and meeting the chef.
Cooking Influences
Gordon Ramsay
Jamie Oliver
My mother
My Sicilian grandmother
My other grandmother
United States Chef
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