Ingredients are my toys. The kitchen is my playground. And I love to play.

 

I see my food as intuitively deliberate.

Get fed!

 

My first memories are of gatherings in my mother’s kitchen, watching people slice and grind and play with fire and sprinkle magic dusts all over everything while laughing and chatting and tasting. And then the smells would arrive, and my brother and I knew that something yummy was about to hit our tummies. We were never disappointed. 

 

The nuts and bolts of my culinary training were earned at the Burdo Culinary Center in Sonoma County, California, but the kitchens I grew up in span the globe: Suriname, Trinidad, San Francisco, Salt Lake City, Amsterdam, Miami, Jakarta, Bali, Goa. I tend toward West-Indian and Southeast-Asian flavors, but truly, there are times when nothing will hit the spot like a rare ribeye steak with collared greens and a baked potato doused in butter. Please check out my ‘menu’ page to get an idea of the dishes I can serve you.

 

My favorite part of cooking is…well, cooking. A close second, however, is collaborating with colleagues or clients on design of a menu that will represent the occasion. I can embrace the vegan palate and celebrate the spice monster and sate the carnivorous cravings. Cooking is intimacy, and nurture, which we all crave.