Q+A with Häti Home | Costa Mesa, California

We are thrilled to have Hati Home open their doors to lark! We cannot wait to set our communal table in their cool + crafty showroom in West Side Costa Mesa. Their space is warm, inviting and inspiring. Lucky for us, everyone can come along with this fun Dinner Party Q+A with founders Adam & Kallie Thomson. 

Where are you from and where do you live now? 

Kallie and I are both from the Pacific Northwest, but have been bouncing between Bali and Costa Mesa for the last 15 years.

What experience introduced you to creating your business? 

Kallie and I had both worked with artisan groups in Uganda in a previous life, and we’ve always loved that connection with makers. Kallie is a creative at heart and I like to use my analytical brain to solve complex problems, which makes us a great pair. When we were outfitting our villa in Bali, we met a bunch of artisans and I think both of us thought, wow, this is pretty cool. It took the encouragement from a friend and the co-founder of the brand (Kayla Adams) for us to think of this furniture project in Bali as a really business opportunity. 

What drives you to create?

We’ve always been really interested in the question of how business can be used as a means to create economic change in communities in far of lands. Neither Kallie or myself would have thought of ourselves as creatives 15 years ago, but I think we figured out how to be good at things that brought the most value to the artisans we have been working with over the years. Creative design, understanding of the market here in the US and a drive to work hard were the things we were best positioned to bring to the table. 

What is behind the name Häti Home?

Hati means heart in Indonesian. The meaning of Heart Home was really attractive when we were looking for a name that was inspired by our intentions for how we would run the brand. I will tell you though… the next business we start will be called Furniture Company, LLC, because we always pick names that people are confused by.

When and where did Häti Home come about?

When we were outfitting our villa in Bali, we met a bunch of artisans and I think both of us thought, wow, this is pretty cool. It took the encouragement from a friend and the co-founder of the brand (Kayla Adams) for us to think of this furniture project in Bali as a really business opportunity. 

Was there anyone instrumental in making this happen?

Yes, we partnered with two co-founders when we first launched the business. Kayla Adams and Mindy Gayer were and have continued to be absolutely instrumental in creating the business as it is today. Also, shout out to the two groups of artisans we work with in Indonesia. The owners of those workshops have been really open to our dream of creating really amazing furniture in parts of the world where that isn’t always the easiest. 

What are people overlooking when it comes to choosing furnishing for their home?

I think people forget that there is so much energy built into every product. From the sun that grows the trees, to the energy that the tree puts into growing itself, the hard work of artisans working to support their families., etc. There’s so much energy put into these products. They are like little super-charged artifacts. They can either be supercharged with positive energy or negative energy depending on how things are produced and the materials that are used. Our customers live their life around these pieces of furniture, so I think it’s really important to bring the most positive vibes into your home. 

We know having your own business comes with twist and turns. Any fun beginner stories to share? 

Oh gosh… yes, make sure that your furniture doesn’t break when peoples sit in it. That was our first lesson. 🙂 All failure is a gift because it’s the only way we grow.

Häti Home is constantly evolving, we are intrigued by your current small batch designs, can you share more about them and/or this concept?

Our editions collection came from a desire to be creative and push the boundaries of what we thought was possible in ourselves and with the artisans. We’ve spent most of our existence trying to catch up with orders for the same general products. Obviously we are really grateful for that, but we always wanted to be building a brand that evolved as our interest (and those of our customers) changed over time. Our editions collection is really just a way for us to experiment, see what our customers are liking. Some items fall flat and then others I’m sure will become best-sellers. 

Business school, yay or nay? 

Sometimes I wish I have a bit more book knowledge, but overall I think we get the most value out of being scrappy. I look at our difficult seasons in business as a free MBA. 

Where do you draw your inspiration (people/books/places/experiences)?

A lot of Kallie’s inspiration comes from Bali. For us, it’s one of the most creative places on earth, where you can do and or be almost anything. But I wouldn’t say that our brand really wants to have a Bali aesthetic. Most of the inspiration for our new items are rooted in antiques that we find in markets or on the internet. 

Do you cook at home?  If so, what is your favorite go-to?

We cook a lot at home. We have season’s of inspiration when it comes to what we cook. Now days we eat a lot of salads with fish. The kids grew up in Bali, so there’s always rice on the table. 

Adam & Kallie Thomson on a lark of their own in Bali!

Although our 10/12/23 lark at Häti Home w/the talented Chef Taylor Elam + Sous Chef Matthew Roberts is sold out, we invite you to come along and through our images and stories!

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Q+A with Mama Bijoux! | Costa Mesa, CA

We admire how this 3rd generation jeweler, Kathryn Miller of Mama Bijoux, brings beauty, energy and meaning to art of adornment. It’s the best feeling to walk into her gorgeous atelier, peruse the dainty heirloom offerings and become inspired.  We invite you to our communal table, where you can get to know her more, with these fun dinner party questions:

Where did you grow up? 

I grew up in Los Angeles, specifically the West Side. 

As a 3rd generation jeweler are there any early day stories you can share–with the grandparents? 

My mom took me everywhere growing up as she was building her business – downtown Los Angeles where she manufactured, jewelry trade shows, and diamond dealers’ offices. I remember when she first started. She opened a small jewelry case in a clothing store in Pacific Palisades. At first it was just a fun hobby and passion. From there, she grew to owning and operating 4 jewelry store locations on the west side of Los Angeles. Her desk drawer in our home office was filled with jewelry molds and waxes and I remember being fascinated by the process of making jewelry. Every step takes a skilled artisan. I was so proud when she came to speak to my 5th grade class about how one single piece of jewelry is made and how many steps it takes from design concept, to wax molds, casting, setting, and polishing. While there have been technological advances in the industry since, so many of the original techniques are still required to make a piece of jewelry today. 

How do your childhood memories around the jewelry business tie into your grown-up life? 

I can admit now that there are so many ways. My mother always took time in the morning to get ready for her day to go into the stores and be the face of her brand. I watched her put on her makeup, spray her perfume, dye her eyebrows and do her hair. Her outfits were classy and elegant and embodied the look of a jewelry designer. I think about those moments when I get dressed for the day to walk into my atelier. She was very meticulous about how her jewelry was displayed in her cases. If an employee put all of the jewelry out that morning, she would take an hour to rearrange it. Even the smell of windex takes me back to being a little girl watching my parents clean their store cases. It’s wild!

How did the name Mama Bijoux come about? 

Mama and Bijoux (Bijoux, meaning jewelry in French) are two worlds that tell my store. My most important job is being a mother to three little children (Ella (6), Charlotte (4), Noah (2)). 

I wanted to incorporate a french word into my brand name because I grew up going to a French school in Los Angeles – Le Lycee Francais. I lived in Paris for over a year in college. I’m a Francophile through and through and the name just felt right, and felt like me. 

Is there anything you hope your children to appreciate about this family tradition? 

I hope my girls know they can accomplish anything they set their mind to. When I first started Mama Bijoux, I had just lost my brother a year prior (4 days after my 2nd daughter was born). It was the hardest year of my life. I was home at that time with 2 little girls under the age of two. I realized that I needed something for myself and a purpose outside of the home. My passion saved me in a way. I love every second of being creative and I love that my girls get to witness that passion. I love that they know and can see exactly what mommy does. When we drive along 17th street they yell out the window “That’s mommy’s atelier”! Making them proud let’s me know I am doing something right. 

What is your most memorable jewelry market experience? 

I was 12 years old when my parents brought me along to Las Vegas for the largest jewelry trade show in the world. The rules state that no child under 16 is allowed to enter. My parents made me a business card and dressed me in something “mature”. We got to the registration desk, they took one look at me and said “She’s not old enough to attend”. I was crushed. I had to wait it out with my grandmother in the hotel room. I couldn’t wait for my parents to return to show me all the treasures they sourced!

Do you have any sage advice when it comes to wearing jewelry? 

Jewelry should tell your story. My most precious pieces were those I made or were gifted to me to mark a special occasion. For example, my Toi et Moi (You and Me) ring (a pear and heart diamond set side by side) was given to me by my husband following the birth of my son, my last baby. The pear diamond was passed down from my grandmother, and the heart diamond represents my baby, my heart. My Mama Bijoux signature birthstone bracelet represents each person in my family – Diamond for my daughter born in April, Blue Topaz for my 2nd daughter born in December, and Emerald for my son and husband who both have May birthdays. Most pieces are very sentimental and meaningful and will be passed down to my girls and son when it’s time. 

We love that you incorporate fashion into your brand, any favorites to share? 

For me jewelry and fashion go hand in hand. There is a difference between wearing your clothes and styling your clothes. Jewelry allows me to style my looks. No outfit is complete without the right accessories. I really love to mix high and low end lines. A Zara skirt with Prada shoes and all gold and diamonds. Can’t go wrong! 

Are you the chef in the family? 

My husband and I both love to cook. Tim, my husband, has a few signature dishes – he makes the most amazing steak, better than a restaurant and a few pasta dishes that are out of this world. He’s a rule follower in the kitchen and loves to follow a recipe. I’m more of an intuition and experimentation cook.

What is your most memorable meal (one you made or one you’ve had)? 

Spaghetti alla Nerano from Da Vincenzo in Positano

Are you always up for a dinner party? 

ALWAYS. I love hosting and I love sharing a meal with people I love. I’ve found the best conversations happen after a nice meal and a full glass of wine. 

What is your idea of perfect happiness? 

Being on a boat in the middle of the mediterranean and jumping off into the sea. Followed by a nice cold spritz! 

What do you find yourself saying when people ask what it’s like to have your own business? 

It’s the best decision I’ve ever made but also filled with challenges. It’s never as easy as it looks and when it’s really hard, I remind myself I’m on the right track. Nothing amazing has ever been easy. 

Where do you find inspiration outside of the jewelry business? 

Travel is by far when I am most myself and most inspired. I love that all of my senses are engaged when I travel. There is more of an opportunity to be in the present rather than thinking about the past or future. 

If you could change one thing about how people think about jewelry, what would it be? 

Education! There is such a HUGE difference between Fine jewelry and Fashion jewelry. Some consumers aren’t aware of why/how price differences are so wide. 

What is your current state of mind? 

I’m feeling excited about all the things to come as we near the end of the year!

What words or phrases to you overuse? 

Yadda yadda yadda, like, so…blah blah blah.

What makes you feel the most alive? 

Living my passion and living in the moment when I can mentally get there!

What is your motto? 

Always step outside your comfort zone! It’s where the real growth happens. 


Although our 10/3/23 lark with Mama Bijoux + Chef Taylor Elam is Sold Out, we are thrilled to invite you along through our images and stories!

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Q+A with Interior Designer Paige Elise in Laguna Beach

Taking a little dip below the surface with this fun Q+A with Paige Elise in prep for our upcoming lark on Thursday 8/10/23 at her eponymous atelier set in the breezy + cool canyon of Laguna Beach.

Our introduction to Paige began at her curated retail shop Layered By Paige Elise in Costa Mesa as we love the style and vibe. Soon we learned of the Laguna location and, of course, we traversed the coast and canyon just to see it. We love how light, airy, calm and dreamy the space is, with plenty of ideas to dream–and set our communal table!

Other recent news, she now has a third location in the charming small town of Los Olivos in San Ynez Valley. All three locations are highly recommended destinations for those seeking curated home furnishings and amazing vintage pieces, many inspired and sourced from her world-wide travels.

We can’t wait to share this inspirational space and story with all who gather around the communal table but first a few questions so you can come along!

Q. Where did you grow up?

Newport Beach, CA.

Q. Do you have any childhood memories around design that tie into your grown-up life?

I remember going to flee markets with my mom and her friends. My mom has always been into garden design & aesthetics and my love for interiors grew from watching her as a kid.

Q. We know you travel to find inspired pieces, what is your favorite vintage market experience?

My favorite buying trip was to Morocco where we filled a container with antique doors, pottery and rugs. 

Q. When you set/design a gathering at the dinner table, what are your go-tos?

Fresh floral & yummy cocktails are a must.

Q. You have a well curated retail offering, what is it that catches your eye (or heart) about a product?

I love buying unique pieces that not only have a story to tell, but also create one-of-a-kind spaces. 

Q. Are you the chef in the family? 

I am not a great cook, but I am great at making reservations. 

Q. What is your current state of mind?

Currently I have loved getting to spend extra time with my kids this summer, but I am ready for the school year to start and get back to my routine.

Q. If you could change one thing about how people view design what would it be?

Not every empty space needs to be filled!

Q. What makes you feel the most alive?

Being at the barn and riding my horse with my daughter.


Thrilled to share lark will have Paige & team covered with fresh florals from French Buckets + yummy cocktails by professional bartender Eric Kassel. Grateful for friends, old and new, coming together to create a memorable evening of food, wine, design and the (rediscovered) art of conversation.

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Layered By Paige Elise
Chef Taylor Elam
Eric Kassel
Christina Peterson
French Buckets
Emily Musgrove Art
Luna Reece Ceramics
The Cheese Block
Hugo Landa Garcia

Q & A with the talented Sean Woolsey of the California cool + refined Sean Woolsey Studio – Costa Mesa, CA

Image credit: Sean Woolsey Studio

Q & A with the talented Sean Woolsey of the California cool + refined Sean Woolsey Studio – Costa Mesa, CA

The vibe of the showroom and workshop emanates a creative and refined energy. You might think this is what lead us to Sean Woolsey Studio, and you are right, but that is just the tip of the iceberg. It is really about recognizing and respecting the journey of our fellow dreamers. Layers of inspiration to be discovered in the following Q & A session from youthful enthusiasms, to disciplined lifestyle choices, to admired artists + writers:

Q. Where did you grow up? 

I grew up in Orange County (in Yorba Linda to be exact) and grew up skateboarding, surfing, playing baseball and constantly making things. 

Q. Did you ever make anything out of wood/other materials as a child..is there a golden thread here?

I grew up always skateboarding and making skate ramps, always making artwork, and sewing my own clothing. I was a very hands on kid, heavily influenced by skate and surf culture and my dad who made amazing stained glass pieces for a living. 

Q. What motivated you to make furniture + game tables?

At first a desire to make things for myself, the ping pong came first after woodworking for a few years, for us just to have at the shop to play some games while at work. 

Q. When it comes to your current work, what is your most treasured possession?

Probably the Neo Pool Table that we make as a product. It is the most difficult to make, and with that comes great rewards. 

Q. College/Trade School, yay or nay? 

Took several woodworking classes, and did a short apprenticeship for a woodworker. 

Q. From whom did you inherit your aesthetic? 

A mix of my mom, dad, traveling, my wife, and my friends. 

Q. What is your favorite journey?

My wife and I traveled around America for 8 weeks in a Westfalia van one summer. It was a bucket list item and was an amazing experience. 

Q. Who are your favorite artists or writers?

Soooo many. In no particular order: Sam Maloof, Finn Juhl, Wharton Esherick, George Nakashima, Robert Rauschenburg, Jean Michel Basquiat, Joseph Eichler, and writers Chuck Palahniuk and Ayn Rand.

What do you find yourself saying when asked about your work?

I love what I do. I am obsessed with making things and constantly learning. 

What is your motto?

Attention to detail is the religion of success. 

Does your skillset travel to the kitchen? 

Yeah, I love cooking. 

What is your most prized ingredient or go-to meal?

Go to meals would be pizza in our pizza oven at home or spaghetti and meatballs, or handmade pasta. 

When it comes to design + dining, what comes to mind?

For me both cooking and designing/making are similar in that good ingredients (whether it be produce on a farm or wood from a mill) produce beautiful finished products, and I love food and design that tells a full story. Lark is a great example of this as working with local chefs using in season produce to create a culinary experience that is very unique. 

Woodworking @seanwoolseystudio
Image credit: Sean Woolsey Studio

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Friday, May 5, 2023 w/the talented Chef Taylor Elam

Sean Woolsey Studio
770 W 17th St Unit 1
Costa Mesa, CA 92627
(17th & Placentia)

More details, including the menu, here

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Q+A with Visual Artist Matt Armendariz + Food Stylist Adam Pearson of Long Beach, CA

Thank you Matt & Adam for opening the doors to your amazing studio to lark! We are fascinated with the original Art Deco build dating back to 1924, making it just shy of 100 years old!

We loved how you cared for the building and how you really got into all aspects of interior design (one of our favorite realms).

The studio is a great combination in design, photography and full of good energy…and our chef cannot believe his lucky stars to have a beautiful, convenient, and fully functional kitchen (rare on a lark!).

Below are some fun Q + A’s for everyone to get to know you more: 

Adam & Matt on a super fun (& delicious) lark with Chef Kyle Powers at Urban Americana in Long Beach.
Image captured by the talented Talia Pashey.

How do you know each other?  We met online many many years ago, went on a date and have been together ever since!

How did your professional relationship evolve?  We both fell into our careers serendipitously and while we both perform different jobs within the photography world, it’s nice to have our work paths travel together.

What made you take “the leap” in pursuing your passions full time?  It was a necessity! We both wanted to work and like most things you must give it your all to get it off the ground. So we did. It’s easier said than done I realize.

You have done so much amazing work for magazines, books and just about anything that needs a great photo, what is/could be your dream duo project?  We’ve worked on so many amazing projects all over the world, I think at this point we are the happiest working with amazing people from all creative disciplines. As long as everyone is kind and the vibe is there, we’re happy!

As it is essential to your craft, why FOOD?  Food unites us. We all eat. We are all experts. We know what we like and what we don’t. It’s inherently political, sensual, personal. We have an immediate built-in common element with everyone through food.

What is your most memorable meal (one you made or one you’ve had)?   We’ve eaten in Michelin-starred restaurants all over the world, dive spots from coast to coast, and while they’ve all be once-in-a-lifetime experiences, we both tend to remember the meals that are personal, humble, and focus on the connection between people. I’ll never need another 29 course tasting menu!

What is your most prized ingredient for meals OR for photographing? There’s not one ingredient! All of them make our jobs so interesting and worthwhile!

What is your idea of perfect happiness? When life, work, health and energies are in balance.

What is your greatest extravagance? Adam: Caviar, fragrances, and skincare.  Matt: Champagne, my Oudh collection, and long summer days in the pool! With bubbles, of course.

What do you find yourself saying when people ask what it’s like to be a food photographer / food stylist? It’s quite a mystery to so many people; we’re usually met with “Wait, that’s a job?!”  The conversation then moves to what people THINK we do, as they think we use fake ingredients and slight-of-hand tricks. Alas, we do not.

What is your current state of mind? Clear.

If you could change one thing about how people look at and/or enjoy food, what would it be? We need to remove the shame-based aspect of food. Subsequently, we also need to remove the sanctimony involved with our food choices. Of course we can all make food choices that benefit the growers, the farm workers, the animals, the environment, but we don’t need to use these and things to brag about and make others feel less. But back to my shame-based statement… how many times have we said “Oh I deserve this because xyz” or “I can’t have that because I didn’t work out”?  Food is food. It’s for everyone and we deserve to eat what we like, not because we’ve earned it.

Who in the food world inspires you? José Andres for using his voice and heart for the entire world.

What words or phrases to you over-use? Adam: “Fuck.”  Matt: “Totally.”

What do you most value about food culture? It unites us. We can argue about politics and religion all damn day, but we all eat. 

What do you think the future of dining is?  It changes every few years. What’s new on the horizon next year will be dated in 3 years. It’s ever changing. So the future of dining will be anything and everything.

What is your motto? Be kind to yourself so that you may be kind to others.

Any favorite photos — perhaps one that comes with a fun behind-the-scenes story?   I could never pick any favorite photos!

+ + +

We love all the thoughtful answers (definitely food for thought) and can’t wait to step into their inspirational + gorgeous studio for welcome drinks & mingling leading up to a four course chef crafted meal and wine pairing…all while enjoying the (rediscovered) art of conversation.

Modern. Organic. Inspirational. Come on a lark with us!

Studio Armendariz + Pearson
428 West 10th Street
Long Beach, CA 90813
(x-streets Pacific + 10th)

Saturday, July 23, 2022, 6:00-9:00pm
$178 per person all inclusive 4-course chef curated meal + wine pairing
by the talented Chef Taylor Elam of Merkato

Purchase Tickets: Let’s Go On A Lark!
(non-refundable/absolutely transferable)

Lark x Cleobella x Chef Taylor Elam

Our last gathering of 2021 found us in a bundle of good energy as we came together to for a “private” pop-up dinner party.

We seldom do private events, but we can be convinced through sheer sincerity and determination.

Friday, December 4, 2021

Lark x Cleobella x Chef Taylor Elam

Here we gathered around the communal table to be inspired by the surroundings, enjoy an amazing chef crafted meal & partake in the (lost) art of conversation. 

Menu by Chef Taylor Elam of @merkato

Amuse Bouche

Charred Spanish Octopus preserved lemon + mint chermoula

Prix Fixe

Crispy Sunchoke / crispy sunchoke + pummelo + burrata + squash seed gremolata + fennel crudo

Chicory Greens  / chicory greens + beet + apple + pumpernickel crouton + ricotta salata + ash honey vinaigrette

Meyer Ranch Hanger Steak / meyer ranch hanger steak + winter squash + roasted maitake + carrot top salsa verde

Olive Oil Cake / olive oil cake w/lavender cream

We had such a good time collaborating with Chef Taylor Elam to create a special moment for our friend Angela — and we are thankful to @kathryncoblyphotography for capturing the moment. 

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Create. Collaborate. Elevate.

@letsgoonalark @merkato @cleobellaboutique @kathryncolbyphotography @lunareece.ceramics

Super fun & delicious times! We look forward to sharing more good vibes in 2023!

Lark x Chef Taylor Elam of Merkatö

We love that lark has become a platform for talented people who are passionate about their craft. Hence, we are thrilled to introduce Chef Taylor Elam of Merkatö. We met pre-pandemic and reconnected on (nearly?) the other side as our first opportunity to create + collaborate arrives 12/2/21 in the form of a private pop, with equally passionate guests, at the super hip Cleobella Boutique in Sunset Beach. 

Here’s a fun Q + A to understand why our chefs always have creative control of the menu!

Where are you from and where do you live now? 

From : San Juan Capistrano, California

Current : Newport Beach, California

What is your earliest memorable culinary experience?

I was probably 4 or 5 years old. It was chopping vegetables with my grandma & mother for Sunday dinners. 

What drives you to create food?

To always be better than your last plate.

We feel there is an expression or feeling you want to share with your craft? Are we onto something?

Absolutely. The satisfaction I get when people tell me that was one of the most unique preparations of an ingredient they’ve ever experienced. Those compliments reassure that all those years of hard work have paid off. 

You’ve worked in a quite a few kitchens, can you drop some names or share some highlights (thinking style, pace, vibe, high/low)?

Fleur de Lys, San Francisco – Modern French, classic & fun.  At the time they had a Michelin star. It’s where I got my start as a prep cook during my externship upon graduating culinary school. It’s also the kitchen thats responsible for me growing up. Hubert Keller is one of the nicest French chefs on the planet. That’s saying a lot haha. 

Spago, Beverly Hills – fast paced, elegant & militant. Hands down the toughest kitchen I’ve worked in. 4-6 hundred covers a night. Celebrities & Hollywood socialites were the norm. Expectations were firing high on all levels daily. The hyper focus I learned on technique, balance, detail &  seasonality helped mold me into the chef I am today. 

What should people know about fine dining?

It’s a whole other planet. It can make or break a young cook in the best possible way. It takes a certain kind of person to dedicate themselves to that world. 

What is behind the name Merkatö?

Merkatö translates to market in the esperanto language aka “International Language”. Esperanto doesnʼt belong to a particular nation it belongs to a community of people.

It’s known as a supranational language. Like many others itʼs used to communicate its culture, literature & magazines. Unlike all other languages, Esperanto does not have its own country, nor its own people. Instead, it belongs to itʼs community. We belong to a community.

Merkatö is a new concept launched during the pandemic, can you elaborate on the concept?

Breaking bread will always bring people together. We endeavor to use that language to tell stories, share space, invite partnerships and raise awareness of the farm-to-table process. 

We approach our work and our community with humility. We believe in sustainability and infuse it in all that we do. We respect ingredients, in recipes and in people.

Everyone is unique and deserves a personalized experience. We foster transparency in our work because we are proud of our ingredients, our partners, our employees and our achievements. Everyone is welcome at our table. No exceptions.

Merkatö (and/or your culinary quests) also has had other twists & turns. We like to see you hanging in there, how do you visualize Merkatö evolving?

Merkatö is evolving every day. Food is still the focal point & always will be, but I envision it to grow to so much more than that. Education, product development & destination dinners are new ideas I’ve been working on this last year. I have a small line of products that were approved by the FDA. I see it becoming more of a lifestyle brand as well haha. That sounds funny to me when I say that, but it feels like it having so many layers & ideas. Exciting stuff for the future!

What is your most marked culinary characteristic? 

I am very lucky to work with & highlight some amazing products here in the golden state. I am not a plant based chef by any means. I do love opening peoples minds with vegetable cookery & treating them as you would your favorite wagyu steak. 

Who is on your food prep playlist? 

Oh man hahah. I love everything. Really depends on the menu. Some of my cooking favorites the Grateful Dead, muddy waters, the Allman brothers, Skinshape, Neil Young, Bob Dylan, Janis Joplin, Wilson Pickett, toots & the Maytals, Iggy Pop, Wu Tang, Bobby Womack, Social D. I could go for ever haha.

What ingredient can you not live without?

Quality olive oil.

Culinary school, yay or nay? 

Yay,  City College of San Francisco.

What not so obvious thing should people know about pursuing a career as a Chef?

It’s not as glamorous as the media portrays it. It has its glamorous moments, but there’s typically many years of sweat & tears before applause.

For those who cook at home, what is one easy must do tip you can give them?

Don’t compromise quality. 

Who are your heroes?

Anthony Bourdain

Jeremy Fox 

Paul Bocuse 

Andy doubrava 

Thomas Keller

David Chang

Alain Ducasse

Charlie Trotter

Huebert Keller 

Chris Consentino 

Brandon Jew

Sean Brock 

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Although this lark is a private pop, we invite you along through our images & stories.