In creating memorable dining experiences, proper techniques applied to excellent produce are equally important; one, no less than the other. Too often, the challenge for any restaurateur is to make everything in-house. That is why cooking for smaller crowds, notably a small group of diners in a private or remote setting is ideal for chefs. In applying artisanal (that is, hand made) techniques in transforming excellent produce and engaging clients directly, face-to-face in understanding their needs, wants and overall story allows chefs to be successful in providing what customers want, a memorable dining experience. What is as important as knowing where your food comes from, is who is cooking your food.

These principles I hold dear with every cooking session, with every customer I meet. Being able to meet, greet and cook for my customers in person and to see their responses is immediate re-affirmation that I am where I belong.

These are the reasons for starting my own company. These are the reasons why I cook.

For me cooking is:

A way to connect with my clients.

I learned to cook at:

After graduating with Dean's List Honors at George Brown College, I trained and apprenticed in Toronto, Canada under Jamie Kennedy Kitchens.

A role model for cooking is:

In real life, Jamie Kennedy. On TV, James Barber

A secret:

Being an advocate of local, sustainable produce, technically manipulated in an Artisanal manner yielding excellent products.