“I am not a glutton – I am an explorer of food”
I am a tinkerer. I love to try different foods and re-create them with my own spin. Many of these recipes are based on classics but with my own added touch. I believe recipes are a jumping off point. It’s about adding something comfortable and homey to you or experimenting with an out there ingredient combination that makes a dish delicious.
I grew up learning to cook Thai and Chinese food with my parents. Years later, my sister serves her take on modern Asian cuisine, combining Asian flavors and highlighting local seasonal ingredients. Every summer you can find me at her Rock n Roll Noodle booth at the Chicago farmers markets and Lollapalooza music festival. The food is inspired by the Asian Night Markets, where dishes are served at all hours from open-air stalls on the street. You’ll find my take on some of these recipes under ‘Night Market.’
My friend Chef Brad Miller and I share a love of meat and whole animal cookery. We often talk about our charcuterie and oyster-centric restaurant concept and the dishes we’d serve. You’ll find some of these inspirations under ‘Butcher’s Son’.
‘Family Favorites’ are my go-to recipes–mostly those slow cooker, braises, and sauce dishes that appear on the dinner table, time and time again–but never gets old.