Chef de Cuisine, BIGA
Past: The Red Fox Inn, Charlie Trotter, George’s California Modern, Cowboy Star
What is the first dish you’ve ever cooked?
Lemon caper chicken baked in parchment. Turned out tender but I added way too many ingredients.
What inspired you to become a chef?
I grew up in a very artistic family with painters, architects and great cooks, nut my Aunt Margaret Ann’s restaurant The Red Fox Inn captivated me.
How do you describe your style of cooking?
An expression of memory that captures the region and season’s fresh produce.
What’s your favorite dish to cook at home?
Rare Thai beef salad.
What is the best part of being a chef in San Diego?
The over abundance of incredible produce!
What advice would you offer to anyone looking to start a culinary career?
All you need to do is keep your head down, chin up, work hard, and be a sponge. The rest will come to those who are patient.