Twenty-five years in professional kitchens. Cooking for people who care where their food comes from, and how it got here.
I started cooking professionally at seventeen and never stopped. Line cook, sous, head — and eventually private events, where the whole meal is one table and every course is personal. The stakes feel higher at four seats than four hundred, and I like them that way.
My food is Pacific Northwest by geography and mongrel by influence. I lean on what's actually growing here right now, and I don't dress a plate for the camera before it goes to the guest. If it doesn't taste like something, no amount of tweezed microgreens will save it.
These days I split time between private tastings around the Puget Sound and building this platform, which exists because it should have existed twenty years ago. If you're a foodie looking for the chef you'll be bragging about in three years, set up a tasting. If you're a venue with a dark Monday and a curiosity about what a full room looks like on a night you'd otherwise be closed, let's talk.
No reviews yet. Book a tasting or attend a pop-up to be the first.
Reach out about menu, headcount, and date. Private tastings, small events, and pop-ups are handled off-platform. FindLocalChefs is the introduction.