• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu
Slow cooked garbanzo, red kidney and navy beans with roasted tomato, onion, garlic, fresh thyme, basil, oregano, black pepper served with spinach mashed potato and merlot braised red cabbage.
ragout (garbanzo beans, red kidney beans, navy beans, tomato, onion, garlic, potato, thyme basil, oregano, black pepper, salt, parsley), spinach mashed potatoes (spinach, garlic, canola oil, vegetable stock, salt, black pepper potatoes), cherry tomatoes, Merlot braised cabbage (red and green cabbage, onion, canola oil, fennel seeds, black pepper, salt, Merlot, veg stock)