Growing up, my family tended a small plot of land and grew food using natural methods. My mother was a wonderful cook, and her playful approach to ingredients inspired me, especially her love of creating new dishes. That is where I first discovered how much I enjoy nourishing people.
When I later entered hospitality, I became disheartened by how ingredients were sourced, such as fine beans brought in from Kenya even though they could be grown locally, and by the heavy use of chemicals and pesticides in the pursuit of profit. I began searching for a place where ingredients would be valued more than profit, and that search led me here.
Our “Soil to Gut” food philosophy puts ingredients first. I love spending time on the land, picking, smelling, tasting, and connecting with what we grow. Every dish I create comes from the heart, and the care I put into our food is my way of expressing love for our guests.