Dining

Q: What do you enjoy most about working at Valle Verde?

A: That is easy; it has to be the people. The residents and the team have been a dream to work with for the last several years. The amount of support and enthusiasm for our dining program makes my job extremely engaging, fun and challenging in a positive way.

Q: How would you describe your cooking style?

A: You are as good as the things you cook with. If I could choose one style to cook, it would be peak California farm cuisine encompassing techniques from all over the world using fresh and local product to create unique cuisines. Product integrity is key.

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

A: I would have to say that it is our daily catch on our Amigos Grill menu. Every day we have fresh line-caught fish from the Channel Islands that we lightly grill with Meyer lemons and extra-virgin olive oil with the chef’s preparation a la minute.

Q: What do you like to cook at home?

A: When cooking for friends and family, I will have to say barbecue. You’re outside in the elements, and there is just something primal about cooking over oak or mesquite coals

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

A: I don’t know too many techniques that are secret anymore. Anyone can learn advanced modern gastronomy, but the real secret is carrying out the culture with the team of never getting comfortable with results. Every day we must strive to be better than the day before; it’s delivering surprise, delight and creating new experiences.