I'm only a recent graduate from Northwestern University. My original intention was to enroll in law school upon finishing my degrees but then I discovered food and cuisine.
It's a long story, so come by sometime and I'll spare you the essay here, but I became obsessed to the point where I sought out a position at some of the best trestaurants in the city - Everest, Blackbird, and Alinea among them - and looked to work as a cook. For the last year and a half, I've been working in the kitchen at The Everest coming in as a beginner and leaving a chef de partie.
I still have much to learn and I think my food is a reflection of that. There are imperfections and to anyone who's been in the industry my inexperience will be immediately obvious. I try to keep the flavors and the technique as genuine and classic as possible but with one unexpected element thrown in, partially to surprise my guests a bit and partially to help myself discover more as a young cook.
Expect the menu to change. My background is French and Chinese cuisine but I don't believe in always rehashing old classics. Food needs to evolve and grow just like the ingredients it's made from. If you are curious, please shoot me a message! I'll be happy to accommodate any dietary needs you may have.
I hope you will join us for dinner sometime and I look forward to chatting and dining with you!