During my culinary career, I developed and executed dishes while enrolled at Seattle Culinary Academy; on the weekends I worked the line at Lark, & Salare, two local, James Beard award-winning restaurants.

In addition to consistently executed plates, a successful fine-dining experience considers desirability, accessibility, timing, scalability, profit margins, engagement, & retention.

Not only visually appealing, my dishes are designed to satisfy the guests’ needs and the business’ goals.