Spruce

Line Cook

Pastry Cook

Executive Chef

I am a dedicated, diligent, and punctilious fine dining professional. I've worked with a diverse assortment of restaurants from Michigan to New York to Copenhagen to San Francisco. I am successful because I've grown from my many mistakes, and look forward to learning from the endeavors at which I have yet to fail.

Noma

General Manager

Innovation is my secret recipe.

Commis

Bar Lead, Quince and Co.