Many of the chefs I've had the pleasure of working with started as clients ordering truffles and caviar. These transactions eventually turn personal. What began as a professional connection often grows into something more lasting built on trust, respect, and friendship. That bond translates directly into the events. Guests can feel it in the flow, in the way the food hits the table and in the way it's received.
My role isn't to cook (I understand flavors very well, but I'm not formally trained), so I do what I know best, which is to curate. I bring the vision, the aesthetic, and the brand story to the table. It's the right chef who helps bring it to life in ways I could honestly never do alone.
The best collaborations happen when there is mutual trust and creative chemistry.
To all the chefs that I have worked with to all I will be working with...thank you for riding it out with me. Thank you for leaning into experimentation with me.
*pictured are chef owners Zach Scherer and Drew Adams of Darkroom in Santa Ana, CA*