I am fascinated by the transformation of flavor that comes through fermentation. Whether it’s the science behind koji, or versatility of the ferments that come from it, I am here for it. I believe that although these fermentations have existed for so long, we are still just scratching the surface of what’s possible and I am excited to see where we can go.

Regardless of the dish, there always seems to be a way to improve. This constant chase of perfection through the art of cooking is what keeps me going. Over the past year, I’ve trained my palate to better understand balance, depth, and what makes a dish truly good.

Whether its knife skills, sauce work, or butchery, I am drawn to the discipline behind fine dining. I challenge myself constantly to learn new techniques and refine the techniques I rely on daily.