Where were you born and raised?
I grew up in Honolulu, Hawaii
I went to the University of Michigan and majoried in Architecture
Notable Jobs before TG?
I've worked at a variety of restaurants including Blowfish, Chef Straits Restaurant, Sino, Kingfish, Lure + Till, and I was the Chef of Bon Appetit at Google Inc.
What drives me now?
First and foremost my family is what motivates me to this day. I have two little boys that are my world, and everything I do is for them.
Professionally, my food and style of cooking has evolved over the years and come full circle. From classic cooking, to modern & avante garde, and back again to simple straightforward cuisine with an emphasis on the quality of ingredients.
Not only does Tender Greens allow me to showcase my love for ingredients driven cuisine, but also to pursue my other passion: house made hot sauces and fermentation (Sriracha, Kimchi, etc...)