11/10/2026
I trained for 5+ years in Kyoto, then spent over a decade in LA kitchens as a line cook, sous chef, and executive chef.
I put my heart into those places. My menus, my recipes, my systems. And too often I was micromanaged, taken advantage of, and watched my work get used without credit. Then layoffs came, and I realized a kitchen job can disappear no matter how much you give.
So I stopped waiting for someone else to value my work.
Now I cook private dinners. No one standing over my shoulder, no one taking my ideas. Just me, good ingredients, and people at the table.
Tonight’s lineup: Vietnamese-style beef shabu shabu salad, paella, and corn ribs.
If you want a dinner like this at your place, DM me💕