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Private Chef

My Journey

Since graduating San Diego Culinary Institute in 2008, I have been lucky enough to travel the world, learning and enjoying cuisine across the globe. After my internship under Chef Brian Malarkey at Oceanaire in San Diego, I joined the yachting industry where I worked my way up and became Executive Chef in 2013 on a 257’ mega yacht. While working as head chef, I was able to take full advantage of the opportunities offered and trained under professional chefs in Mexico City, Tokyo, Cape Town, Bali and Phuket. While in yachting, I had the opportunity to cook for some of the world’s most successful people, gaining praise from Tech Billionaires to Casino Tycoons to Arab Royalty. My thirst for knowledge coupled with the challenge of a busy charter yacht that demanded 3 meals a day, I developed a deep knowledge and understanding of the culinary world. After leaving the yachting industry in 2018 to start a family and an organic farm, I have focused my attention on the nutritional aspects of food, looking to re create flavors from around the world with thoughtfully selected and cultivated ingredients not just to excite your palate but benefit your body and mind as well.

Beach BBQ set up in Raja Ampat, Indonesia.

Beach BBQ set up in Raja Ampat, Indonesia.

$75/hour ~ $800/day ~ $5,000/week

December 15th - January 5th 2x Holiday Rates apply, 1 week minimum

Sample menus

Broiled Onaga, dill aioli, heirloom tomatoes and white wine.

Broiled Onaga, dill aioli, heirloom tomatoes and white wine.

Italian 

Burnt Onion Focaccia

Arugula Salad ~ Burrata ~ Prosciutto ~ Pesto

Steamed Broccoli ~ Lemon & Olive oil

Tuna Carpaccio ~ Lemon ~ Crispy Capers

Grilled Wagyu Porterhouse ~ Grilled Onions

Broiled Onaga ~ Dill Aioli ~ Zucchini ~ White Wine

Penne Pasta ~ Tomato Sauce 

Dessert

Lemon Sorbet ~ Chocolate Almond Cake

Mexican Eggs Benedict ~ Chipotle ~ Avocado ~ Crispy Bacon ~ Poached Egg ~ Kerrygold Hollandaise

Mexican Eggs Benedict ~ Chipotle ~ Avocado ~ Crispy Bacon ~ Poached Egg ~ Kerrygold Hollandaise

Breakfast Buffet

Tropical Fruit PLatter

Overnight Oats ~ Fresh Coconut Milk ~ Mango

Sliced Avocado & Tomato

Mexican Eggs Benedict

Mushroom & Zucchini Omelet ~ Salsa Verde

Cinnamon Doughnuts

Mexican Eggs Benedict ~ Chipotle ~ Avocado ~ Crispy Bacon ~ Poached Egg ~ Kerrygold Hollandaise

Japanese 

Miso Soup ~ Mushrooms ~ Wakame Seaweed

Leaf Salad ~ Avocado ~ Tomato ~ Seared Tuna

Soba Noodle Salad ~ Grilled Octopus ~ Sesame

Hamachi Sashimi ~ Jalapeno ~ Ponzu

Broiled Scallops ~ Miso ~ Spicy Mayo

~Selection of Rolls~

Salmon ~ Cucumber ~ Crab

Spicy Scallop Mix ~ Cucumber

Spicy Tuna Mix ~ Cucumber

Seared Wagyu Beef Nigiri~ Uni ~ Osetra Caviar

Chicken & Egg Fried Rice

 

Orange Sorbet ~ Candied Ginger

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"Classic not Trendy"

James Beard award-winning Chef Gabrielle Hamilton's words in her season of Mind of a Chef perfectly described my own approach to food. I love the classics, they've been around forever for a reason, they're delicious. My drive as a chef does not come from a desire of invention but rather that of satisfaction and pleasure. . . I like to make people happy with food. Whether it's a dish I've developed over the years or simple caprese salad, my goal is to please.

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