Chef in South Jordan, Utah

Great attention to detail, an expansive pallet, and stunning knife skills provide my guests with more than food, it gives an incredible intimacy between my guests and I. Growing up with 6 siblings with allergies to corn, wheat, dairy, and a low income gave me the opportunity to start cooking for groups of 9 people consistently starting at the age of 12. I have also been cooking at home for my wife who has hashimotos disease. I can accommodate for dietary needs without sacrificing on execution and flavor. My speciality is Asian cuisine. I grew up primarily eating rice veggies and tofu. As I’ve grown, I have garnered experience with several areas from Korea, Japan, China, Thailand, The Philippines, and many more. I can offer family style meals in this fashion for larger groups of people, or I can provide tasting menus revolving around smaller bites for a more involved and intimate setting. A current speciality of mine is doing different Asian styles of food presented as an omakase experience centered on nigiri and small bites for a chance to express the beautiful tapestry these countries have to offer in a skillful, and ingredient centric manner. I have friends in high places that allow me to gather the finest seafood available as well as produce. If you are looking for the flavors of Asia presented in a new and elevated presentation, look no further. I will provide an experience between my food and personality that will leave you craving for more. I also love low and slow southern style bbq. I genuinely enjoy tending to a smoker for hours on end to have a piece of meat that is usually tough, turn into a tender, juicy, and sublime dish. If you want bbq I also offer that and can do several different cuts from brisket, pulled pork, ribs, beef cheeks, and more! I am also unafraid to do several sides from the traditional, to the experimental by combining bbq of the south with Asian ingredients. Trust me. It works out REALLY well.