As farm-to-table cuisine rises to the forefront of my epicurean adventure, I aim to bring diners to the center of it; to explore unexpected flavor combinations, thoughtfully composed dishes, using local ingredients.
I began my culinary journey in kitchens on Nantucket, working at Oran Mor and Straight Wharf Restaurant. After moving to New York City I went to work at The Spotted Pig and then recently as Sous Chef at Aquavit. Before leaving the professional kitchen I appeared on Food Networks’ Chopped as a contestant and winner, displaying my creativity, keen sense of flavor profiles and ability to gracefully improvise while under pressure. In September of 2011, my partner and I founded Take Root, a small business which combines the ideals of eating seasonally and locally with principals of practicing yoga. A small offset of Take Root is Brooklyn Rooted, private, intimate and unique dinner parties. We provide our diners with true seasonal, artisanal cuisine; everything from the bread to pasta is made by hand and with superb attention to detail.
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