Being a chef is about far more than cooking. It's about mentoring and leading a team, growing relationships inside and out of the restaurant. Farmers, fish mongers and chefs. We all play our part. It's a lifestyle.
One of my biggest joys in wine comes from sharing my knowledge and enhancing people's experience, inside and out of the restaurant. Teaching is a great way to give back and build community.
I get very inspired by all the unique foods I have tasted on my world travels but also always hold a piece of my home region Brittany in my heart. There is nothing more rewarding than seeing someone smile after enjoying a bite of dessert. I fell in love with the Bay Area and it's amazing food scene 4 years ago, and am most looking forward to working with "la creme de la creme" of purveyors that we are lucky to work with.
I view hospitality and cocktail creation as an artistic expression. It combines a passion for creativity, a hunger for knowledge, and a desire to create experiences for guests. In that way art is very similar to hospitality, it’s how it makes you feel.
My love for wine and hospitality began back home in Peru; since then I’ve been lucky to work around the world doing what I love the most.
I'm an ardent food enthusiast, but art is my true passion. I'm grateful to be in a position where I can support artists' endeavors in a beautiful gallery worthy of their work.