Founder / Chef
I grew up moving all over the world, nurturing an appreciation and interest in cuisine as a child. After living in Korea, Italy, and the American south, I moved to California to attend school at the Culinary Institute of America in Napa, where I developed my love of food, hospitality, and creativity even further.
My favorite style of cuisine- especially when cooking for family and friends is Modern American cuisine using organic farm to table ingredients. My clients request a wide variety so I pull from my training at the top culinary school in the US to create everything from gourmet grilled cheese to elaborate multi-course dinners.
In California, I was the founding chef at a 100% paleo food startup. My challenge was to create a new, interesting and unique item every single day. Culinary, modifying everyday favorites to meet specific dietary needs is a creative, scientific, and logistical challenge. Our food created a cult-following among the nation’s most forward-thinking food lovers in San Francisco.
My wife and I love organic gardening and have begun working with local gardens and farmers to learn better methods for our personal garden that is featured in many of my dishes.
I warmly welcome you to Illinois and look forward to serving you with the best of what this beautiful land has to offer.