Classically trained Chef brandishing love for the arts. Really enjoy creating themed menus from scratch (around the world, time travel, sports, bands/specific albums and more) and making New American cuisine make sense with flavors and techniques from foods of the world with local sustainable products. I enjoy cooking something different every meal. My best qualities are make it happen-ability and outside of the sphere thinking. Pop ups and multi course dinner parties are my favorite gigs, but am open to a world of possibilities.