Delicious food and intriguing drinks have always been my passion. This passion coalesced into a career with the launch of my supper club and dining events concept, The Pleasure Principle, which began as a weekend series of dinners that I held while I was living abroad in Barcelona. My four years in Barcelona gave me the time and opportunity to travel Europe and deepen my passion and enthusiasm for food and drink.

I've returned home to the states having discovered my culinary point of view. I recently moved to the San Francisco Bay Area and launched The Pleasure Principle as a catering and private chef-driven enterprise, which today celebrates the dynamic and delicious cuisines of North & West Africa, The Caribbean and The American South.

For me, cooking is...

My passion project for life. This is how I pay homage to my grandmothers, my ancestors, my bloodlines. It's also how I honor my pure love for food.

I learned to cook at...

Apprenticed with a classically trained chef in Chicago for 2 years. Other than that, am self-taught through genuine interest-driven practice.

A cooking secret...

Trust your instincts- don't be afraid to experiment and take risks. Oh and never forget the BUTTER!

My menus

Mariscos y Mas

STARTER

All inclusive

Pan Seared Divers Scallop with Salsa Verde, Crispy Prosciutto Lardons & Radish Sprout Salad

FIRST COURSE

All inclusive

New Orleans BBQ Head-On Shrimp with Garlic Foccacia Plank

MAIN COURSE

All inclusive

Creamy Bouillabaise with Black Cod, Crab, Clams & Mussels

DESSERT

All inclusive

Salted Graham Cracker Crust Cheesecake with Passionfruit-Lemon Curd

Étrange Printemps en Californie

STARTER

All inclusive

Chicken liver mousse en croute with pickled fennel & stonefruit gastrique

FIRST COURSE

All inclusive

Moules Marinere with Acme levain

MAIN COURSE

All inclusive

Duck Breast a l'orange with roasted turnips, braised leeks & huckleberries

DESSERT

All inclusive

Blood Orange Scented Cheesecake Cake with whipped creme fraîche & toasted pecans

Izakaya in California - Winter 2020

STARTER

All inclusive

Seared Scallop with Yuzu Kosho Vinaigrette, Mizuma + Crispy Garlic

FIRST COURSE

All inclusive

Cold Soba Noodles with Dashi Broth, Shimeji Mushrooms, House-made Fermented Chili Oil

MAIN COURSE

All inclusive

Seared Wagyu Beef with Miso Butter Buerre Blanc, Charred Scallions & Japanese Pumpkin Croquettes

DESSERT

All inclusive

Miso-Sweet Potato Pie with Black Sesame & Chocolate Crust & Wasabi dusted Whipped Chantilly

Late Summer Mediterranean Coursed Dinner

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All inclusive

Sesame, harissa & tamari pickled Persian cucumbers with crispy shallots

FIRST COURSE

All inclusive

Roasted Corn Soup - red pepper swirl with toasted pepitas, optional yogurt crema & cotija cheese + lime wedge. Micro herb salad on top

MAIN COURSE

All inclusive

Chimichurri Chicken with spicy coconut milk braised kale and honey-harissa marinated roasted radishes + new potatoes

DESSERT

All inclusive

Gluten-free banana pudding cake with Chantilly + candied nuts

'Medi-Caribbean' Small Bites - End of Summer in California 2019

STARTER

All inclusive

Sesame oil, harissa & tamari marinated cucumbers with crispy fried shallots

Tortilla Española, Moroccan style with zaatar spiced sweet potatoes, melted Spanish onions Merguez lamb sausage served with or without savory yogurt raita

Mini “Juanito” Cakes – sweet and spicy cornbread pancakes with braised jerk chicken (GF, DF) or spicy coconut braised kale (vegan)

FIRST COURSE

All inclusive

Marinated Feta on seeded crackers with preserved lemon + sage

MAIN COURSE

All inclusive

DESSERT

All inclusive