Plates

My cooking lives in layers: some grounded in restaurants, others in personal experimentation—but all shaped by curiosity and care. What you’ll see here is a reflection of my ongoing practice, from dishes crafted in some of Phoenix’s most respected kitchens to the quiet work done at home, testing new ferments or chasing a better balance of texture and flavor.

Earth & Smoke

Bold, grounded, elemental dishes with a particular love for open flame and slow barbecue.

Bright & Raw

Lighter, acid-forward compositions that lean into freshness and clarity.

Refined comfort

Thoughtful takes on nostalgic flavors, especially in desserts.

FROM THE LINE |

These dishes reflect time spent in professional kitchens across Phoenix, especially at The Larder & The Delta and Virtù Honest Craft. Each plate carries a lesson—whether in technique, timing, or how to build flavor with intention.

EXPERIMENTS |

This is where I explore, test, and push ideas outside the structure of restaurant service. At home, I dive into flavor—developing jams, sauces, and ferments that layer depth, contrast, and surprise. It’s a space for creative freedom, where failure is part of the process and curiosity drives every batch. These projects often become part of family meals—shared, tasted, adjusted—turning experimentation into connection.