Based in French 4 star technique with a vegetable forward style that makes sense.
Seasoned professional Chef with over 25 years of real world restaurant experience.. Worked at the 4 star level in Manhattan & Asia for over 10 years, personally received 2 stars as Chef. Founded the first gluten-free restaurant in Manhattan “Risotteria” . Expert in gluten-free cuisine. Caviar expert.
Vegetable forward,, French technique, American products, farm to fork, thoughtfully and skillfully prepared cuisine describes my style.