California cuisine began as an expression of seasonality and restraint — but over time, it lost its edge. It became mainstream, drifted from its roots — from a bold and ingredient-driven movement to something polished and complacent. I'm cooking to return to that original clarity and bring it forward.

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California cuisine has always been about clarity — ingredients at their peak, treated with respect.
My cooking builds on that foundation with French precision, Italian rhythm, and Chinese structure, letting the ingredient lead.