The best way to introduce myself to all of you is through my favorite dish to eat and make, linguini. This dish sums up my philosophy on cooking entirely. But first, here’s a little about myself. I believe great food is cooked with love. My cooking interest began early on, carefully watching my grandmother as she prepared immaculate family dinners. These dinners inspired meals of my own, eventually helping me to land a job in one of LA’s hottest Italian restaurants. While working there, I developed a strong understanding of flavor, technique and composition, working with everything from whole wild boars to hand-made pasta. I use bold, elegant, and rustic flavors.
Drawing culinary inspiration from Latin, Mediterranean, and Asian cuisine, I always seek to create a balanced meal that’s fresh, healthy and delicious with whatever happens to be in my kitchen. After spending several years cooking in professional kitchens, I am fortunate to continue making a living for myself through cooking. I am now a private chef. When I ‘m not cooking I’m modeling, taking care of my cat, or spending time in nature.
Now, let’s talk food. This is my signature pasta; it’s very simple yet very flavorful. I tweak the recipe a bit depending on what ingredients I have, but the base is always the same. There are relatively few ingredients in this pasta for how complex the flavor profile is. This is achieved with love and attention to detail.
The base: extra virgin olive oil, white onion or shallot or leek, garlic, chili flake, fresh thyme, white wine, starchy pasta water, fresh lemon juice, and parsley I call this a base because it is delicious and satisfying on its own but it could also be jazzed up with any veggies or proteins you have on hand.
Some favorite additions of mine are kale, roasted cauliflower, shrimp, and white beans.
Photo by: Williams-Sonoma