TEAM BIO

Education: Culinary Institute of America in N.Y. Honors, Wine Spectator Award for Excellence, selected class graduation speaker by peers

Experience highlights: Georges Blanc in the Rhone Alps – Stagiaire (legendary Michelin 3 star, became the first American in 16 years to be offered a paid position); Fleur de Lys – Tournant (Chef Hubert Keller, rated number one in SF at the time, SF Chronicle 4 star, Michelin star); The French Laundry – Stagiaire (Thomas Keller’s Michelin 3 star in Yountville); Elderberry House at the Chateau du Sureau – Lead Line Cook (Relais & Chateaux and Mobile 5 star property, tied French Laundry for best Zagat food score in nation); inquire for full bio

Greatest professional learning experience: From a culinary perspective it was training on six different stations at Georges Blanc in the storybook country village of Vonnas, France. From a business perspective, starting and growing Componere through the Great Recession and the Pandemic has been an incredible learning experience.

Favorite guilty pleasure food: dark chocolate peanut butter cups

Takes out of town guests to eat at: Near us in Marin it’s often Burmatown.

Recharges by: family time, mountain biking, skiing, Spartan obstacle races, golf, reading

Next on travel bucket list: Japan or Peru