A 20-year restaurant chef, I discovered the intriguing nature of local cuisine when I tasted my first bite of kimchi. That was 30 years ago when my parents took him on to a local Korean restaurant in Seoul.
Since then, I have explored local cuisines and cooking methods throughout the Caribbean and U.S., with particular interest in learning how different regions use herbs and spices to create exciting takes on traditional favorites.
Having studied at the College of Culinary Arts at Johnson & Wales University, my formal and Classical training underpins my practical experience and creative flair for creating dishes that make the most of locally-sourced ingredients combined with herbs and spices one may not expect.
Now I'm proud to bring my talent and sense for the exciting to Gather Food Studio!