I am the Executive Chef for legendary Chef Faz Poursohi and the Faz Restaurant Group. My duties include problem solving for 6 high volume restaurants (many of which are in busy hotels), overseeing executive cooking staff, and creating & implementing new seasonal dishes across the board. Opening new restaurants and weighing in on design as well as training new staff are all part of this exceptionally fun, creative, and challenging position. I am honored to work with Chef Faz and his incredibly motivated and positive Bay Area team.
My own private company, Pommes d’Amour, is still a working passion and I continue to hold workshops and dinners along the coast as well as foster teen success in rural low income areas teaching vocational cooking classes and practical math and English. My Edible After School Program, in partnership with Puente, has been written up in several publications including Edible Silicon Valley Magazine and sponsored by the Packard Foundation and many generous private donors.
With Pommes d’Amour, I create farm-to-table events & workshops on Pescadero organic coastal farms along Northern California’s beautiful rugged coast. This township is a Bay Area oasis just minutes from the hustle of Silicon Valley but a separate reality from the fast paced start-up, social media dominating, software enthralling culture that permeates our daily lives. Pescadero is a: shut-up-and-put-the-laptop-down-and-dig-your-hands-in-the-earth-and-plant-something kind of community. This is where the heart is.
James Beard award winning journalist, Carolyn Jung, sums up my adventures in cooking from Paris to Pescadero and from 3-Michelin star restaurants (Guy Savoy, Paris and Le Bernardin, NYC) to farm-to-table adventures far better than I ever could in Edible Silicon Valley Magazine. She makes sense of my cross-continental journey in cooking and my passion for teaching teens the culinary arts and bringing people together to celebrate the farm season.