Cooking has always been more than a job for me — it’s how I connect with people. After training at Nobu, I wanted to bring that level of craft directly into people’s homes, where the best meals tend to happen anyway.

I spent several years as a private chef in Colorado’s mountain towns before settling in Denver. What I love about the work hasn’t changed: a table of people who came to see each other, food good enough to make them linger, and a host who actually gets to sit down.

Every menu I cook is built from scratch for the people at the table — no set menus, no stuffy rules. Just good food, good company, and an evening you didn’t have to work for.