I don't like to be confined to one cooking style. I love exploring new cuisines and using different techniques. If I have to choose one it would be French, modern American.
I have worked in upscale restaurants in San Diego and Los Angeles. I absolutely love molecular gastronomy and modernist cuisine, having worked for chefs who specialize in the science of cooking. I've worked as a private chef for over 6 years now, and have been in the industry for 10.