Posted in Chef Bios
I started cooking because I was hungry. Hungry for knives, fire, fowl language and danger!
So I thought: “I’ll work in a kitchen….!”
I fell in love with the restaurant “machine” working in San Francisco during the dot-com explosion of the mid 90s. Working in various “nu-veau” restaurants, I discovered Restaurant Lulu which held an appreciation for the simple, rustic,...
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