Q: What is your culinary training background and how did that lead you to the Lake Geneva area?
My culinary training background is diverse and extensive. my passion started home watching and cooking alongside my mom, and evolved through experiences in butcher shops, restaurants, hotels, catering companies, and private chef events. I studied Culinary Arts and Gastronomy, worked in San Pellegrino list restaurants, 5 diamond resorts, Walt Disney World, Cancun, San Diego, Anaheim, Palm Springs, Aguascalientes, Mexico City and more.
Q: Who has been your biggest culinary inspiration and why?
My mom because she is the one that showed me how to love, care for, and change the food. Also, Chef Heston Blumenthal because of his passion, biochemical understanding of food and deep digging for roots of the recipes.
Q: What is your restaurant best known for?
We are known for using extreme local product, our great quality, and our focus on flavor and experience!
Q: What is your favorite dish to cook and why?
Cooking, for me, is a holistic experience, and I don't have a single favorite dish. I derive joy from experimenting with both familiar and novel flavors, continually pushing the boundaries of culinary creativity. This is my true passion and destressing activity.
Q: What is your process when developing a new dish?
I Research the story of the recipe and my ability to use local ingredients, fresh seasonal ingredients and the social trends. I like to see what the guests are asking for and are interested in.
Q: Do you have any tips or tricks for those looking to elevate their dishes at home?
I suggest that you use local products. That is the secret weapon, fresh and local products make any dish better.