About me

I am an Enigma of Culinary traditions...a purist in the authenticity of dishes...a student of the classical styles...a child of molecular gastronomy...I am a professor of fusion cooking, always outside the box.

"if you settle for less than you deserve, you will always get less than what you settled for..."

Cooking Influences

My mother, grandmother, and father all shared a common passion for food and cooking. I got a little passion from all of them. But my biggest influence has come from the cultures and people of the world. I learned from the Italians that nothing is more sacred than family, food, and food. Germans have gotten a raw deal as far as its contribution to the gastro-world...we French do not over sauce, and Asians eat more than rice and fish. Taking all that I know and all that I have learned has allowed me to develop my own "Tao of Cooking".

Awards, Honors and Societies

I understand wanting to list accomplishments, not a big believer in tooting my own horn. I work under the radar, my patrons, and clients that keep asking for me and continue to show their patronage is all I need. With that said I have won numerous awards, and refuse to join societies. I donate my time and share my knowledge with others.