of Fork, Knife + Spoon Catering who will be crafting the menu for our upcoming lark at Molly Wood Garden Design on 8/18/17. Super thrilled to collaborate and create with this passionate and talented chef!
Where did you grow up?
My father was a Marine and we moved around a lot when I was younger, mainly between California, North Carolina + Connecticut. Once he retired we settle in South Eastern Connecticut where I finished middle school, high school and college.
Where do you live now?
On the balboa peninsula in Newport Beach, California
Was food a big part of your childhood?
Absolutely! Everything revolved around cooking + eating. Holiday’s, birthdays, you name it. There was always a reason to get the family together and celebrate.
How did you discover your love for cooking-any defining moments?
I don’t think I have any defining moments. Food was always a big part of everyday life. I remember as a kid every Christmas decorating cut out sugar cookies + candy canes with my grandmother, that might have been one of my earliest memories. I started washing dishes + being a prep cook at 15 and have always had my foot in the door of a restaurant in some capacity since.
What do love about the culinary world?
I think my favorite part is feeding people. I feel it to be so nurturing and rewarding and a great way to connect to people.
Did you go to culinary school?
I did not. School of the hard knocks baby!
Any advice for aspiring chefs?
A’int nothing to it but to do it. You need to put the work and time in. Find out what works, what doesn’t work and build from there.
What ingredient do you use most?
Good olive oil, salt, pepper + fresh herbs.
What is your favorite food/drink pairing?
Grilled hanger steak, chimichurri + an ice cold peroni.
Who do you idolize in the food world?
I don’t think I idolize anybody but am very fond of the mentors + teachers I have learned from along the way. They knew who they are. Oh, and David Chang.
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(Relatively) Simple. (Definitely) Refreshing. (Very) Inspirational.
