Food is my passion. I attended the California Kitchen Academy prior to serving in the United States Marine Corps and after eight years, I was happy to return my first love, cooking. I have worked in a variety of kitchens from Chinese to Southern Italian, and even spent time in Japan perfecting my cajun dishes. These experiences now translate into unique and flavorful dishes. A blend of fine dining and contemporary cuisine in the high desert of California.
Professionalism, a personal experience, and respect. Respect to my clients, their homes, and the food.
A fresh take on an American classic
Pan-fried Mushroom Cake
trumpet royale, panko, dill crema
Brown Butter Diver Scallop
saffron risotto, gremolata, chive oil
Prime N.Y Strip
carrot puree, charred broccolini, red wine reduction
Fully flavored, Fully vegetarian
Potato Leek soup
creme fraiche, fried sage, calabrian chili oil
parsley tarragon puree, lion's mane, beurre blanc, chili threads
sautéed peppers, cannelli bean mash, kale pesto