“Food should evoke a feeling, but execution requires structure. Balancing the grit of high-volume line work with the intimacy of private dining, my focus is on elevated comfort food — curating experiences where meticulous technique and local, high-quality ingredients take center stage.”
Featured —
Three dishes that hold the thesis. Photographs to follow.
“The roux goes copper, not brown. Patience does the work, not heat.”
A. H.Locally sourced seafood and authentic andouille sausage flown in from a family friend's farm in Baton Rouge. Served with a fresh, crusty baguette.
“Risotto is finished off the heat — beat the butter in like you mean it.”
A. H.Velvety saffron risotto, seared bay scallops, a brown butter crumble, and pickled Fresno peppers.
“Bay scallops touch the pan once. Twice and they're rubber.”
A. H.A tribute to regional ingredients featuring fresh bay scallops, calamari, stuffed baked clams, and locally raised North Fork beef.
Experience —
Where the work was learned.
Managed station prep, team coordination, and fine dining execution in a high-profile, fast-paced alpine luxury setting.
Oversaw daily line operations, inventory, and precision cooking for a high-volume, upscale destination kitchen.
Balancing back-of-house culinary knowledge with front-of-house execution — managing guest experiences, craft beverage programs, and high-standard hospitality.
Bookings —
Tell me a little about the occasion: date, guest count, location, any dietary needs, anything specific you're hoping for. I'll respond within a day or two with a suggested menu and a price.
Available for private dinners, tasting menus, weekly meal prep, and events. Pricing on request.
