Q: When did you know you wanted to become a chef?
A: I was always in the kitchen from a young age because growing up that’s always where the action was and where I wanted to be. When I took my first job in a professional kitchen, I remember after my first day calling my mom and saying “I love this, I never want to do anything else.” That was almost 20 years ago now and I have never looked back.
Q: What is your favourite dish to make at the restaurant?
A: I would say it depends on which restaurant I’m in. In Kindred, it’s the Funghi Pizza, in Braven it’s the Seared Scallops and in Alchemy it’s the Pork Belly Bao.
Q: What is your favourite dish to make at home?
A: I love making pasta at home. So versatile and fun!
Check out the Downtown Dining Week menus for Braven, Kindred and Alchemy and take advantage of the savings from March 12 – 23!