As an executive private chef, I spend my week creating cuisine inspired by the seasonal harvest in the San Francisco Bay Area and Napa Valley wine region of Northern California. My daily goals focus on transforming organic meats, poultry, seafood, fruits, vegetables, and grains into pleasing meals for those who consume the work of my knives and my knowledge of fire. The sound of “yum” filling my ears is one of my greatest job rewards. Being a conduit that brings people together to share a meal is another. Sourcing the freshest and most sustainable ingredients and supporting the local economy of farmers, ranchers, fisherman and other specialty purveyors is always my priority. My cooking style is heavily influenced by my two years of full-time study at the Culinary Institute of America at Greystone in the Napa Valley AVA, California.