Culinary journey + Portfolio

  • Franklin Hills Country Club

  • Hamachi, thai herb salad, green apple, coconut curry broth, bamboo rice, cilantro oil.

  • Pickle chip crusted Pickarel, dill cucumber coulis, green beans, sea beans and cherry tomatoes.

  • Black Cod with miso beurre blanc, roasted heirloom carrots, wasabi risotto cake, lotus root, watermelon radish.

  • Swordfish with mushrooms, ricotta gnocchi, corn, and lobster brandy sauce.

  • Scallops, brussel sprouts, miso glazed carrots, red wine gastrique

  • Franklin HIlls Country Club

  • Scallops with mango salsa, seaweed salad and blue coconut rice.

  • Franklin Hills Country Club

  • Franklin Hills Country Club

  • Frankllin Hills Country Club

  • Seared Hamachi with ramen noodles, thai curry broth, shitakes, edamame, gooseberries, okinawa sweet potato.

  • Franklin Hills country club

  • Scallops, marinated watermelon jalapeno coconut blue rice pomegranate reduction.

  • Franklin Hills Country Club

  • Franklin Hills Country Club

  • Franklin Hills Country Club

  • Red Snapper, seared blue rice cake, thai curry broth, vegetable medley.

  • Broiled miso black cod, brown rice pomegranate syrup and baby zucchini

  • Bronzino with artichokes plum tomatoes green beans and olives with dill caper beurre blanc.

  • Scallops, Foie Gras demi glace baby zucchini, plum tomatoes, corn coulis risotto.

  • Cured Red Snapper crudo with gooseberries, sea beans, watermelon radish, shishitos, avocado puree, and wasabi yuzu vinaigrette

  • Franklin Hills Country Club

  • Szechuan Glazed scallops over coconut blue rice with microgreen salad.

  • Scallops, sunchoke puree, morels, potato latkes and pomegranate syrup

  • Halibut with shitakes and pea pods on black rice with carrot puree and sweet wasabi sauce.

  • Franklin Hills Country Club

  • Franklin Hills Country Club

  • Airline chicken breast, shishitos, pink pineapple, plum tomatoes, ginger, blue coconut rice, chili honey glaze, carrot oil, basil oil.

  • Cookbooks and encyclopedias+inspiration.

About me

My journey in the kitchen started at 17 as a dishwasher in a local pho restaurant. I quickly worked my way onto the line, where I discovered how much I loved the pace and creativity of cooking. At the same time, I spent countless hours as a teenager watching cooking videos on YouTube, soaking up techniques, inspiration, and ideas that fueled my growth.

From there, I transitioned into country club kitchens, training under talented chefs who pushed me to refine my skills and raise my standards. During the winter months, while the club is closed, I sought out opportunities to work in different kitchens, gaining valuable experience across styles and menus.

Today, I contribute to daily specials while focusing on mastering the old-school fundamentals of French technique. I see this foundation as essential for growth and am passionate about pairing it with a modern style that reflects who I am as a cook. My dishes are rooted in seasonal ingredients, bold flavors, and a constant drive to improve—each plate both practice and a step forward in my culinary journey.