What We Can Do

About the Chef

My love for food started off in my mothers kitchen, making omelettes on Sunday mornings for the family. Food quickly became my life. Tastes, smells, textures, colors… I realized there was a creative side to me wanting out. Living in Atlanta at the time, I enrolled in culinary school and began working in restaurants.

In 2010, I decided to move back to my home town, Arizona. Having worked at several prestigious restaurants such as Maple & Ash, Bourbon Steak, Toro, El Chorro, and Posh, I have refined my skills and techniques, allowing me to provide a well organized, personable, fine dining experience for you and your guests. A level of service that feels like a restaurant, only in the comfort of your own home.

Our Beliefs are simple

I believe in two things, simple and fresh. That’s all you need. Your meal is cooked on site to ensure quality that you can taste, using refined French cooking techniques with flares and inspiration from the Southwest and Mediterranean regions. Necessary adjustments are permitted on pre selected options to accommodate allergies and other diet/food restrictions.

Quality is the most important thing in our kitchen. If we won’t eat it, we won’t serve it. We work with several local vendors in Arizona, providing us with the absolute best quality ingredients out there. We are a 100%, from scratch kitchen. Meaning everything is prepped in our kitchen, and cooked on site at the time of the event.