My Story

My culinary identity reflects my introduction to cooking as a farmer, precious time learning from my grandmother in France, and traveling the world as a linguist and musician.

As a farmer I believe that food and the act of preparing it are inherently priceless. As a linguist I treat cooking as a language in and of itself; my relationship to nourishment is an engaging conversation. Countless times a chef is asked “what is your favorite thing to cook?” My answer is always “whatever it is that you love to eat.”

My style and philosophy embody that exchange, defined by inspired iterations of what we all love to eat and why. Drawing from a collection of global comforts, I explore the intersection of simply wholesome ingredients and the sensational complexity they bring about.