Who am I?
Self-taught East Village based cook who got his start cooking after discovering there was no good pizza in his adopted home of Boulder, Colorado. From those simple beginnings of working on dough recipes, a life-long food curiosity sprung forth. After weaving through various ethnic food veins (Sushi, Mexican) throughout the remaining collegiate years, re-rooting back in New York moved things into the next stage.
Working at a handful of downtown pioneers (Savoy, The Tasting Room) in the end of the 90's afforded a glimpse into then the nascent concept of Greenmarket driven cuisine. With pristine ingredients as a bedrock going forward, the focus became how to coax out the truer favors of the food, pairing them with elements that have a natural affinity, to ultimately seek delicious balance.
That all brings us here to Flavors Amplified
Working at a handful of downtown pioneers (Savoy, The Tasting Room) in the end of the 90's afforded a glimpse into then the nascent concept of Greenmarket driven cuisine. With pristine ingredients as a bedrock going forward, the focus became how to coax out the truer favors of the food, pairing them with elements that have a natural affinity, to ultimately seek delicious balance.
That all brings us here to Flavors Amplified
