About
California on the Table
I specialize in intimate, bespoke dining experiences rooted in the California I've spent a lifetime learning: its seasonal rhythms, its coastal abundance, the way a glass of wine can make a plate of food feel like a sense of place. With thirty years of professional culinary experience, including seven years as Chef de Cuisine and Executive Chef and a sommelier certification in progress, I don't just cook dinner. I bring the full depth of this state: its growers, its winemakers, its best ingredients at their peak, directly to your table.
I grew up in South Carolina with a garden and a curiosity about food. Then my family moved to the Monterey Peninsula, and everything changed. The seafood was unlike anything I'd ever tasted. The produce felt alive. The diversity of what people cooked and grew and cared about rewired how I thought about food. I trained at Johnson & Wales, built a career through professional kitchens, and eventually found my way back to California.
What I do now is a direct expression of that journey. Every menu I design, every wine I select, every dinner I serve is my way of sharing what this state has given me. The right bottle with the right dish at the right moment. That's what I'm after, every time.