Serv-Safe certified Contemporary American chef with strong influences and experience in Italian, Israeli, Peruvian, Spanish, Argentine and French cuisines. Also an expert on adapting ethnic foods to healthy lifestyles including Paleo, Keto, Whole30, Raw, Vegan, oil-free and sugar-free diets. Nutritional counseling as well as fun and inventive meal-prep/planning. Strong record of streamlining operations and excellent service while preserving the highest levels of quality. Experienced as an executive chef in fine dining restaurants as well as having extensive experience in catering and as a personal chef in celebrity/private homes. Available for personalized meal kit drop-offs and prepared meal delivery.

For me, cooking is...

“Let food be thy medicine and medicine be thy food.” ― Hippocrates

I learned to cook at...

Le Cordon Bleu Culinary Institute - Los Angeles (grad 2012)

A cooking secret...

Avoiding sugar whenever possible ;)

My menus

Scallions and Ponzu

STARTER

Choose 1 dish

Hama Hama oysters on the half shell with a delicate rice wine mignonette and salmon ikura (roe)

Spring Vegetable Tempura - Seasonal Farmers Market Vegetable with a Yuzu Dipping Sauce

Miso Marinated Leeks - Chive Caramel, Shallots

FIRST COURSE

Choose 1 dish

Hamachi Collar with a Yuzu Ponzu Caramel

Pig Candy - Burmese marinated pork belly cubes swirled in a bourbon brown sugar glaze + cilantro (my all-time most popular dish)

Scallop Sashimi - Japanese-Peruvian ceviche style seared scallop served with aji panca and lime vinaigrette with fresh micro herbs

MAIN COURSE

Choose 1 dish

Ichiban-Style Grass-fed Skirt Steak served with Miso Glazed Pumpkin, Black Garlic and a spicy Yuzu sauce

Hoisin Pork Tenderloin with Sesame Carrot Puree and Seared Bok Choy (garlic free version avaialable)

Macadamia Crusted Halibut with Chive Cream Sauce and Roasted Courgettes

DESSERT

All inclusive

Black Sesame Crepe Cake - Condensed milk filling and strawberry dust

Yuzu Curd Tart Vanilla Bean Whipped Cream

Seasonal Fresh Fruit Selection - Served with Whipped Matcha Mascarpone

Gaucho Groove - Argentine Dining Experience

STARTER

All inclusive

Queso Fundido - Camembert baked with traditional bright chimichurri and served with toasted baguette points

Empanadas - Steak, Beef Piccadillo (with green olives), Jamon y Queso, and Chicken - served with Salsa Criolla

FIRST COURSE

All inclusive

Andalucian Gazpacho + Shrimp Toast - Heirloom Tomatoes and Bell Peppers with Butter Poached Shrimp on Artisan Crostini

Morcilla - Traditional Blood Sausage - served with petite roasted beats, citrus segments and micro greens

Roasted Artichoke Hearts - served with a bright yogurt sauce and drizzled with herb infused oil

Mollejas Provensal - Marinated grilled sweetbreads (veal) with Chimichurri

MAIN COURSE

All inclusive

Wagyu Striploin - Aleppo Pepper, Roasted Potato Rounds, Ripe red julienne cut tomatoes, red onion, oregano, red wine & olive oil vinaigrette

Argentine Skirt Steak - Wild Oregano Chimichurri, Charred Carrots with Warm Honey Vinaigrette

Osso Bucco - lamb or beef shank served on a bed of truffle garlic mashed potatoes and garnished with herbed buttery bread crumbs

Trucha Patagonica - Smoky trout stuffed with cheese and sausage served with steamed broccolini

DESSERT

All inclusive

Meyer Lemon + Thyme Granita

Dulce de Leche Semifreddo with Italian Shortbread Crust

Frangipane Cake with Lemon Curd and Farmers Market Strawberry Coulis

Alfajores - homemade dulce de leche alfajores - my grandmother's recipe

Menyuu Ni Narimasu

STARTER

Choose 1 dish

Duck Larb Napa Cabbage Summer Rolls - Ponzu Scallion Dipping Sauce

Gyoza -pork or chicken, fried or steamed

FIRST COURSE

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Autumn Harvest Tempura - Acorn Squash, Sweet Potato, Zucchini

Hamachi Collar with a Yuzu Ponzu Caramel

Pig Candy - Burmese marinated pork belly cubes swirled in a bourbon brown sugar glaze + cilantro (my all-time most popular dish)

Scallop Sashimi - Japanese-Peruvian ceviche style seared scallop served with aji panca and lime vinaigrette with fresh micro herbs

MAIN COURSE

Choose 1 dish

Ichiban-Style Grass-fed Skirt Steak served with Miso Glazed Pumpkin, Black Garlic and a spicy Yuzu sauce

Sweetbreads Karaage - a very special preparation of veal sweetbreads in a tempura batter, served with lettuce cups and a sesame-chili sauce

Pork Tonkatsu Curry - Panko-Crusted Heritage Pork Cutlet served with Japanese Curry, new potatoes, rice and radish (can be made with organic chicken)

DESSERT

Choose 1 dish

Black Sesame Crepe Cake - Condensed milk filling and strawberry dust

Matcha Ice Cream and Seasonal Fruit

Decadent Chocolate Souffle with Bourbon-Vanilla Cream Sauce

Ora di Cena - Italian

STARTER

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Roasted Cherry Tomatoes, Burrata and Pine Nuts

Bagna Cauda with Crudite and Baguette

Camembert baked with Parsley Pesto served with Sourdough Baguette Points

FIRST COURSE

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Lacinato Kale Caesar - Gran Padano and Artisan Garlic Croutons

Shaved Fennel Salad with Grilled Radicchio and Lemon Poppy Vinaigrette

Caramelized Farmers Market Veggies on Herbed Polenta

Grilled Romaine Salad with Seared Spot Prawns and Pecorino Romano

MAIN COURSE

All inclusive

Halloumi Bruschetta - Garlic, Heirloom Tomatoes, Basil

Sirloin Steaks served with Parmesan Risotto and Red Wine Reduction

Skirt Steak and Romesco Sauce + Balsamic Glazed Roasted Vegetables

Duck Breast with Tart Cherry Gastrique and Smashed Red Bliss Potatoes with Garlic

DESSERT

All inclusive

Pavlova with Lemon Curd and Farmers Market Strawberry Sauce and Berries

Lemon Ricotta Cake with Blackberry Sauce

Dulce de Leche Semifreddo with Italian Shortbread Crust

French in the Fall

STARTER

Choose 1 dish

Rustic Charcuterie Board - Selection of Countryside Meats and Cheeses with Dried and Fresh Fruits, Jams, Red Wine Butter and Artisan Bread

Duck + Pork Pâte Crostini - On Artisan Bread with Balsamic Reduction + Frisee

FIRST COURSE

Choose 1 dish

Heirloom Tomato Tatin - Puff Pastry Tart with Delicate Seasonal Tomatos and Fresh Herbs au Provence

Shaved Fennel Salad with Grilled Radicchio and Lemon Poppy Vinaigrette

Caramelized Farmers Market Veggies on Herbed Polenta

Bison Tartare - Creamed Horseradish + Pink Peppercorn Parmesan Crisp

MAIN COURSE

Choose 1 dish

Pot-au-Feu : Braised Short Rib in Burgundy Sauce served with Baby Root Vegetables, Mustard and Creamed Horseradish - Rustic Baguette

Choucroute Garnie - Pork belly, garlic sausage, and bratwurst + sauerkraut flavored with sliced apples, onions, juniper berries - 3 mustards - Artisan Crostini

Spot Prawn and Clam Bouillabaisse - Seafood stew with Tomato and Saffron

Chateaubriand - Demiglace Reduction + Stuffed Baked Potatoes with Morels and Truffles

DESSERT

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Summer Berries with Orange + Thyme Sabayon

Pavlova with Lemon Curd and Farmers Market Strawberry Sauce and Berries

Ricotta Cheesecake with Farmers Market Strawberries

Too Good to be Keto

STARTER

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Pork Belly, Watermelon and Cucumber Salad with Mint

Tuscan Chicken Liver Pâte - Endive Cups and Crudité Dippers