Interview with Good Food Jobs
It was at a young age that I first engaged with the sensory qualities of food. From a Catalan hill town outside of Barcelona, the aroma of wood fire roasted rosemary lamb and potatoes are forever rooted in my memory and taste buds. That Sunday family meal tradition (along with a formal education in Parma, where I mastered the art of pasta and risotto) has set the foundation for my ability to craft experiences and teach students how to cook with confidence, creativity, and heart. I have been called an "Improvisational Culinary Artist" and the name has stuck.
I am committed to clean, plant-forward ingredients and have a deep reverence for the cycles of nature, emphasizing simplicity and minimal waste in my technique. I've had the pleasure of gathering guests around the table at many family farms across the Midwest, California, and Northern Italy. My event planning and cooking skills were honed at Northwestern University, McEvoy Olive Ranch, 18 Reasons Community Cooking School, and on countless yoga and wellness retreats.
Not only do I express my passion through nourishing meals, but also via the written word. I enjoy nothing more than developing menus, stories, and blogs centered around resourceful food preparation and green practices for your kitchen.
I live in Chapel Hill, NC with my wife and rescue pup, Finn.