Contemporary American with strong traditional French and Italian influences. I believe food's first function is to feed, and let the rest figure itself out. The idea of leaving a paying guest hungry, despite the idea of 'leaving them wanting more' leaves an unpleasant taste in my mouth, and that a plate can look haute, sexy and chic and still sate the body and tease the mind.
Apprentice Chef working on ACF accreditation as a sous chef, and attended culinary school. ServSafe certified. Formerly worked as a line cook at the Garden at the Joseph Smith Memorial Building, presently as a sous chef at a reception hall and as a breakfast cook at a local hotel.