I believe in cooking modern food with respect for classic dishes. My style is contemporary American cuisine, with a strong leaning towards farm to table and other seasonal dishes. I have been influenced by everything from French to Asian to my mothers own family dishes. That being said when I am hired to cook for a client I always look forward to adapting my skills to clients tastes and desires. Being flexible is the key to being a good chef. There are chefs who are really good at certain styles and cuisines but are sometimes fearful of trying new things. I embrace the challenge and tackle it head on. It is more work and effort, but at the end of the day I believe it makes me a better chef. I feel very fortunate that I love what I do.