This is what started it all for me. These are some of the dishes that have generated art materials over the years. My cooking style is informed by the intricate sauce work of classical French cuisine, with a strong emphasis on seasonality and minimal waste. When creating a dish, my goal is to conceive something that feels exciting and new while remaining a combination of flavors that satisfies like the classics.

I don’t use techniques or ingredients just because. As much as I love grilling proteins over live fire, I’m equally excited by showcasing the versatility of vegetables.

In this next chapter of my career, I want to collaborate with chefs and restaurateurs who see the value in creating art from what is typically discarded in their kitchens. This could take the form of commissioned works or special tasting menu dinners. Presenting each course alongside a piece of art made from the byproducts generated during prep creates a meaningful connection between diners, the food, the evening, the surrounding land, and the season.

I also want to venture outside the kitchen and into the wild to become more connected with the food I cook and the people who hunt it. Together, we can generate art materials directly from the source. Honoring the animals by giving them a second life on canvas is a powerful and impactful undertaking.