A modernist mind wrapped in Classical French Techniques ;)
Personal Chef # 1061
My experience is mostly classic French with a little Italian. So most of the things I do are rooted there. However I am a Modernist at heart, and like to do tongue in cheek plates whenever possible. I like my food to tell a story, preferably a funny story. Lately I have been playing with a lot of Japanese flavours.
I worked at Chives Canadian Bistro in Halifax for just over a year, this is Halifax's best reviewed restaurant. Multiple awards from the Coast Best Of. Before that I worked at The Digby Pines Resort and prior to that a very short stint at Morris East and before that Ratinaud French Cuisine. Culinary school was folded in amongst some of those places.