United States Chef

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One day I'll cook like Thomas Keller.

Palo Alto, CA (United States)

Joined April 25, 2008

Intermediate Cook
Contributor, 49 CookEatShare points
2 recipes

About me

Married, with three sons, my wife and I learned to cook well living in Toronto for a couple years in the 1990s. Shopping the Saint Lawrence market on Saturday mornings taught us about fresh ingredients, while the demonstration kitchen at a restaurent called Scaramouche taught us technique. Eating well together as a family is now one of our cherished rituals.

Grilled meats, slow-cooked meats, and French bistro are among our favorite food types.

Cooking Influences

Hugh Fearnley-Wittingsall has been an influence. His thesis that: (1) Livestock should be raised compassionately and provided with as near to a natural life as possible, and (2) No animal should die just to be cooked mediocrely, has affected how I select and prepare meats.

I like pure, simple flavors, perfectly executed, and so Thomas Keller and French Bistro-style foods are influences.