I cook in favor of simplicity

trust the raw state of things

and lean toward stillness

I am inspired by product and place

with the belief that modernity and tradition are of equal value

I’ve spent time cooking in kitchens in Los Angeles and New York City

I am dedicated to the process, the labor, and the understanding of food systems and our place within and beyond those lines

I’ve worked as a bread baker, pizza maker, line cook, and produce buyer.