 |
The intimate town of Carmel, California along the beautiful Monterey coast at Antoine and Michelle Restaurant and the grand scale of Pebble Beach Resort, sparked my love for seafood, farmers markets and the personal relationships made with local purveyors. This culinary journey continued to Vail, Colorado where I was the Chef d’ Cuisine at the world renowned Sweet Basil Restaurant and most recently Executive Chef at Mizuna in Denver, Colorado. Our menu consists of some classic favorites combined with seasonal menu changes based on the availability of specialty meats and produce; while utilizing my culinary experiences.
|
