As the head chef at Graze Wine Bar, I am dedicated to minimizing waste by creatively using kitchen scraps to craft flavorful dishes. I prioritize sourcing ingredients from local suppliers to foster a resilient food community. I collaborate with fishers committed to ocean stewardship and farmers who nurture their land to produce the best possible ingredients.
With over two decades of culinary experience across New Zealand, America, and Argentina, I've honed my skills in some of the finest restaurants in those countries. My experience spans the fast-paced environment of Michelin-star kitchens to the refined art of high-end degustation dining in Latin America.
I believe in a cuisine that celebrates produce while reflecting my American roots, and I enjoy organizing everything from large-scale conceptual events to intimate dinners.