Classic Creole Gumbo
Locally sourced seafood and authentic andouille sausage flown in from a family friend's farm in Baton Rouge. Served with a fresh, crusty baguette.
“Food should evoke a feeling, but execution requires structure. Balancing the grit of high-volume line work with the intimacy of private dining, my focus is on elevated comfort food — curating experiences where meticulous technique and local, high-quality ingredients take center stage.”
Featured —
Three dishes that hold the thesis. Photographs to follow.
Locally sourced seafood and authentic andouille sausage flown in from a family friend's farm in Baton Rouge. Served with a fresh, crusty baguette.
Bright passion fruit aguachile, pickled habanero peppers, smoked Maldon salt, and roasted walnuts for a deliberate, textured crunch.
A tribute to regional ingredients featuring fresh bay scallops, calamari, stuffed baked clams, and locally raised North Fork beef.
Experience —
Where the work was learned.
Managed station prep, team coordination, and fine dining execution in a high-profile, fast-paced alpine luxury setting.
Oversaw daily line operations, inventory, and precision cooking for a high-volume, upscale destination kitchen.
Balancing back-of-house culinary knowledge with front-of-house execution — managing guest experiences, craft beverage programs, and high-standard hospitality.
Bookings —
Tell me a little about the occasion: date, guest count, location, any dietary needs, anything specific you're hoping for. I'll respond within a day or two with a suggested menu and a price.
Available for private dinners, tasting menus, weekly meal prep, and events. Pricing on request.