Five years in, currently sous at Copper Row where I run the pass four nights a week and own the vegetable side of the menu. I trained under two chefs who cooked very differently and I took the useful half of each.
My cooking is South Indian at the root — my grandmother's tiffin repertoire — pushed through Texas produce and a lot of live fire. I am looking for a chef de cuisine role in a kitchen that lets me write menus.
Vegetable-forward cooking
Grilling
Dosa & fermented batters
