|
home | bio | sample menus | contact
 |
|
| |
| |
Growing up in a Thai kitchen provided me with the initial training ground in which to explore my passion for food and cooking. It was here that I was able to perfect the heirloom recipes passed down through generations of my family.
My formal training first took place in the culinary program at Kendall College where my studies were deeply rooted in the method and techniques of classical French cooking. |
|
 |
While studying at Kendall, I spent two summers absorbing the history and culture of Europe while working in both French and Italian kitchens. An additional six-month internship in New Orleans, Louisiana allowed me to incorporate my European training with indigenous American cooking.
Broadening my culinary experience has also included ten years spent working in the wine industry. Developing my knowledge and understanding of wine and the enhancement of food pairings has allowed me to create many memorable dining experiences.
Overall, my twenty years in the wine and food industry has given me insight to trends and a vision for what people desire.
|
| | |
|