Making connections with everyone that grows our food, and bringing that enthusiasm for quality back to our team. Connecting our restaurant to the land around us in every way possible. We were lucky enough to select some seeds for two of our farm partners, Eli Shetler and Darkwood, to grow exclusively for us. -That- is the kind of relationship that is so exciting to develop.
How did you get into food/culinary world?
I’ve always worked in restaurants, even while going to school for engineering. Started out rolling burritos, and ended up here. The controlled chaos of a kitchen just lit up my brain in a way that sitting at a desk making technical drawings never could. Nothing can match the feeling of taking beautiful ingredients and transforming them into something to share. It’s both an art and a science and that’s why I love it.
Favorite dish to make?
Handmade pasta, or anything over an open fire. Bonus points if I foraged any of the ingredients.
Guilty pleasure food?
Stouffer’s Cheddar Potato Bake
Where do you go for inspiration?
My cookbook collection. I’ll pull a book at random and just start flipping through it.
Anything I missed?
Yeah, my favorite color is Cornflower Blue, my favorite member of Wu-Tang is Ghostface, and I have two cats.
