Chef Etienne Frontera

I have 10 years of experience in the kitchen, having worked in restaurants like Ode To The Elephants, Vianda and Mai Pen Rai. With a strong background with Thai & Vietnamese cooking, I also incorporate classical European techniques along with Puerto Rican and Latin into my cooking. I seek out cooking that feels fulfilling and homey while exploring new techniques and flavors. Dishes that feel like a warm hug that refills the soul. I'm always looking to work with locally sourced ingredients, understanding that the relationship between chef, farmer, butcher and fisherman is one intertwined.