Dining

Q: What do you enjoy most about working at White Sands La Jolla?

A: I enjoy sharing my love for food and wine with the residents, mentoring my sous chefs and training the staff. I also love sharing new and exciting dishes with the residents and team.

Q: How would you describe your cooking style?

A: I have a simplistic food philosophy: Food should be king. I bring the freshest ingredients and allow the food to speak for itself. Drawing from French, Italian and Asian influences, I have a true love for California cuisine.

Q: What’s your favorite item on the menu?

A: I love lamb, so the Osso Buco made from lamb is likely my favorite thing right now. I also love cooking in front of the residents at the scallop action station, where we sear the scallops and serve them with arugula, truffle oil and parmesan cheese.

Q: What do you like to cook at home?

A: I enjoy cooking all day at home for my family. This includes braising meats, slow cooking ribs, grilling a whole striped bass and steaming lobster with garlic butter.

Q: What’s a tip or technique you use in the kitchen that people may not know about?

A: It is important to layer the flavor in food. Starting with flavor and building it throughout the cooking process is essential to creating the perfect dish. I teach our chefs to taste everything from the beginning to better understand how the dish is developing.