I started cooking professionally during a year living in Italy on organic farms. Thus, from the start, my cooking has always been focussed on the raw materials - vegetables primarily - that go into a meal. To me, a cook's job is to find the best local products, and figure out how to convey them in the truest way to the plate.
I cooked for years at highly regarded restaurants in New York City - most notably Gramercy Tavern - before relocating to Portland, Oregon, and from there to Astoria.
Shortly after moving to town, I joined Street 14 Cafe and re-worked the breakfast and lunch menus with a focus on fresh produce, whole grains, pickled and fermented vegetables, and housemade offerings. I built a dinner service from the ground up, with a weekly changing menu that sourced exclusively from local farms and purveyors.
The relationships I have developed with the growers and getters on the North Coast and in SW Washington are years in the making. I am excited to be able to bring the bounty of our region directly to the home kitchen.