I use quality ingredients and enjoy making hearty comfort food with depth of flavour using and incorporating different cooking techniques that I have learned from my experiences. I would say western with Pan Asian influence for sure.
4 years of professional cooking experience, 1.5 years of corporate cooking experience (red robin and wings bar and grill). 1 year at a family Greek restaurant (Stephos Greek taverna) , 6 months in a modern French bistro (the mill marine bistro). 1 year at a Mexican Baha fusion (Tacofino Gastown) and 6 months Japanese fusion (torafuku)