I grew up baking and gardening with my family, which was followed by earning a degree in Culinary Arts at Johnson & Wales University. After working as a chef in Boston Massachusetts for several years, I moved to the west coast in 2012 to become a part of the Rancho Valencia Team where I have continued to follow my “Approachable Farm to Table” concept, using local farms, fish mongers, and ranches to bring the best sustainable selection of ingredients possible, without compromise to quality, to the Rancho Valencia table.
Coastal Ranch cuisine using my “Approachable Farm to Table” concept - using local farms, fish mongers, and ranches to bring the best sustainable selection of ingredients possible, without compromise to quality,to the Rancho Valencia table.
Seasonal ingredients that are at the peak of their season. Working with Chino Farms in Rancho Santa Fe allows us bountiful local access to unique boutique crop items that are incorporated into all of our plates.
Resourcing and finding the best products available to serve to our guest. Keeping it simple and allowing the food to speak for itself. Each item on the plate should have its own identity while complimenting what it is being served with.
An ability to mentor and teach my culinary team is paramount. Patience is key to keeping the team calm and ready to execute. It is important for us all to be open to feedback and remain willing to learn. Passion and drive is very important.
One of my favorite things is the quick pickled vegetable. This adds a pop of flavor and acidity to Sunday dinner. It is important to use root vegetables and peppers for this technique. Combine 2 cups rice wine vinegar, 1 cup of sugar and 1 cup of water in a pot and bring to a boil. Immediately pour over thinly sliced carrots and jalapeno peppers. Let sit for 30 minutes then serve.
