Notre Ferme

Michelin star sober chef creating experiences through food sourcing food all from local farmers. Showcasing seasonality and community. I bring their products to life in the most honest way possible—doing the bare minimum to each ingredient to preserve its authenticity and integrity. I believe it’s just as much my job to educate my clients about the ingredients I use—where they’re from and how they’re cultivated—as it is to create delicious meals.

What sets me apart in the kitchen isn’t just technique or creativity—it’s clarity and connection. Being sober in an industry known for its party culture means I bring a different energy to my work. I’m present for every detail, every flavor, every moment of service. My palate stays sharp, my decisions stay clear, and I can give my team and my craft the focus they deserve.