With over 17 years in various restaurant kitchens, I’ve held many different titles, from sauté cook to Executive Pastry Chef. I also decided to go and got an associates degree of applied science from Le Cordon Bleu. I truly love making and creating food as much as I love making people happy with the food I put out. If there happens to be a specific dish or cuisine you are interested in and I don’t have it as a selection, as well as any variation of what I do have posted, just ask, I can make just about anything and I am more than happy to accommodate. Cheers!
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