Master Behind the Craft
The chefs I have studied under specialized in classical cuisine, and that foundation continues to guide me.
I hold a deep respect for the elegance of French culinary tradition, the regional nuances of Italian cooking, and the vibrant diversity of Mediterranean cuisine. I’m drawn to the bold, saturated flavors of South America, and I have a special admiration for the quality of Canadian meats and the excellence of its seafood.
Sauces are a particular passion of mine — I approach them with precision and creativity, often using them to layer complexity and elevate a dish beyond the expected.
I have a genuine love for soups — not just for their warmth and comfort, but for the sheer range of textures, ingredients, and cultural expressions they offer.
My philosophy is to start with the classical base and gently flip the perspective — to show that time-honored, approachable cuisine can be vibrant, evolving, and full of life.
To me, fusion is not just a mix of ingredients or styles — it’s a concept, a harmony between kitchen and service. Everything must work together at the highest standard to surprise, move, and delight the guest.
Above all, flavor is what drives me. From there, I prioritize balance, the integrity and quality of the ingredients, visual presentation, and, without exception, impeccable service.