• 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
Locally sourced, sustainable sockeye salmon crusted with fresh herbs, garlic, salt and pepper then baked. Served with braised kale and green lentil succotash, with a lemon-paprika aioli.
sockeye salmon, parmesan, cornmeal, parsley, basil, garlic, onion, canola oil, crushed tomato, French lentils, kale, lemon juice, light mayonnaise, sweet paprika