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Top


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Cooking and music are alike in that a finished dish and a performance depend on an element of improvisation which are never part of the recipe or the score. When this goes right, the results are magical. It is the magic that matters.
— Chef Paul Bocuse
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Experience


Experience


Ecole Superièure de Cuisine Française—Ferrandi (Paris), 2009


Taverna, 2012

95 Cordova, 2011

Salt Restaurant, 2010

The Ritz Hotel (Paris), 2009

Bistro AIX, 2008

chew restaurant, 2007

 
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Approach


Approach


My food philosophy is simple: seasonally sourced, thoughtfully prepared, artfully presented, and graciously served.
— Chef Jon Houston
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Instagram


Instagram


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Twitter


Twitter