I include local/seasonal ingredients into any type of cuisine I prepare. I use modern techniques with knowledge of old world fare. I'm a mushroom hunter/forager, &fisherman & enjoy introducing that aspect into my cooking.
Over 15 years of Japanese cuisine, also adept in Vietnamese, Thai, Chinese, French, Spanish, Nordic, Italian, Mediterranean, Mexican, South American, & Pacific Northwest. I've been head chef at multiple high end sushi bars as well as kitchen manager at a successful steakhouse & international grill. I've won cooking challenges with field & stream & modern chef magazine.