Executive Chef at Jeune et Jolie, Campfire, Wildland & Lilo and WILDLAND RESTAURANT

My goal is to create a positive and collaborative environment where everyone on the team takes ownership beyond their position, nurturing contribution and sharing around anything they feel passionate about. Extensive cross training, informative discussions, and even family meal are opportunities to spark ideas, discuss the menu, stimulate, and energize the team; their feedback is essential to me. We’re building Auburn’s culture and team dynamic in these early months. It is an exhilarating time, which will set the tone and foundation for us to grow in the future.

I continue to work every day on expanding knowledge beyond simply my field of expertise. Over the years, I have progressively expanded my center of interest and understanding of all components of the restaurant - the food of course, but also the conceptual design, the style, and steps of service, the furniture, fixtures, technology, systems, and community relationships. It certainly keeps things exciting and opens new horizons. Cooking and hospitality are both crafts that are highly creative and continually energizing.

I find inspiration talking with my team, at the market, in nature, in solitude, while traveling and while reading. The last one is fundamental to me. I am always researching, reading articles, cookbooks, and old notes that I’ve taken over the years.

Reading is fundamental, as well as staying connected to others in the industry. It’s beneficial to keep in touch with what is going on throughout the rest of the world, whether that’s culinary or current events. You need to try to understand the world and try to understand others.

I couldn’t do this job without my team; it is not an individual effort.