Back
Portfolio
A look at recent plates and moments behind the pass.
Golden, crisp bites laid out on warm wooden boards — a quiet starter to open the table.
Rack of lamb with a deep, caramelized crust, grilled asparagus, and a roasted potato — Sunday dinner, plated.
A week's worth of sides and proteins laid out on marble — sautéed carrots, turmeric cabbage, kale salad, spaghetti squash, broccoli, and grilled steaks and chicken.
A closer look at the week's prep, fresh out of the pans.
Containers moving, tongs clicking — the rhythm of plating.
Baby carrots roasted with garlic and herbs — glistening, caramelized, and flecked with toasted seasoning.
Shredded cabbage pan-fried with turmeric — golden, tender, with crisp charred edges.
A charcuterie spread built around a cantaloupe carved into a rose — strawberries, kiwi, peaches, grapes, mango, and sliced cheeses.
Cantaloupe sculpted into a blooming rose, surrounded by fresh fruit and cheddar on a slate board.
Finishing touches on a fruit and cheese spread.
A quiet morning by the water — conch shells gathered on the beach before the week's cook begins.
A full catering spread — chafing dishes of skewers, appetizer trays, and a carved centerpiece dressed with flowers.