I work individually with each client to custom design each menu. I have created menus for you to view as a guide. Food is ever evolving and new creative ideas are always being thought up. Customization is essential and is what I specialize in. Working one on one with each client enables me to create the highest level of quality to fit within a specific budget.
The evolution of global cuisine…
I refer to my cuisine as global, preparing dishes that are inspired through different cultures, ingredients, and techniques from around the globe. I do not infuse or confuse cuisine, however I will take flavors from one country and use it in a technique used in another. A perfect example would be Ahi Carpaccio with Vietnamese essence. I use a technique derived from Italy, but with Vietnamese flavors. Through science and modern technology food is always evolving. As a chef I am always striving to come up with new and exciting dishes…
The ingredients…
Local, Seasonal, and Sustainable
My menus are always changing to reflect the seasons ensuring that the best possible products reach the plate.
The Farms…
La Milpa Organica Farm
Barry Logan
9928 Protea Gardens Road
Escondido CA 92026
Milpaorganica.com
Suzie’s Farm
Robin Taylor and Lucila De Alejandro
801 Saturn Boulevard
San Diego CA 92154
Suziefarm.com
Sage Mountain Farms
Juany and Phil Noble
40630
Aguanga CA 92544
sagemountainfarm.com
Chino Farms
6123 Calzada Del Bosque
Rancho Santa Fe CA 92067
858 756 3184
For more info visit sandiegochefresources.com
