Innovative Chef from San Diego, California specializing in hyper local, fresh cuisine.

Offering curated private dining experiences across the greater San Antonio area.

Artfully plated gourmet dish featuring a piece of seared meat topped with dark sauce, accompanied by thinly sliced scallions, cream-colored puree, and orange decorative garnish resembling leaves.
A plate of braised meat with sauce, garnished with chopped herbs, served with boiled cross-sectioned chayote squash on a wooden table.
A fresh mixed green salad topped with sliced strawberries, shredded vegetables, herbs, and crumbled nuts in a white bowl on a dark surface.
A rectangular white plate with six small gourmet appetizers, featuring smoked salmon on green cucumber slices, topped with black garnish, and small tartare bites with a slice of pickle on top.
Several ramekins filled with crème brûlée topped with berries, and rows of cookies on plates next to a plate with roast meat.
Breakfast buffet with pancakes topped with strawberries and pineapple, scrambled eggs, turkey, bacon, biscuits, hash browns, and salad, set on a white kitchen island with chairs and a large window showing greenery outside.
Two pieces of toast topped with roasted vegetables and basil leaves on a white plate in a professional kitchen.
A skillet of Spanish-style rice with fish, garnished with green leaves and black olives.
A white bowl with a serving of pasta, garnished with edible flowers and green leaves.
Strawberry tart with sliced strawberries, garnished with a mint leaf and decorative caramel drizzles on top, served on a grey plate with powdered sugar, placed on a wooden surface.