I cook in favor of the seasons and sustainable, regenerative farming practices. If you are thinking of squeeze bottles, tweezers, micro greens, and “fusion” sauces, chuck that image and think perky greens, rustic comfort, and opting for the brilliance of exceptional food on its own terms without too much intervention.

Alice Waters, David Tanis, and Luis Sierra have been my greatest teachers in my two years at Lulu. I cooked on the line and was one of the market buyers. The images below are pictures I have taken of food I have prepared with the exception of five images which I only include to give a clearer sense of my approach to food.