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After many years running a restaurant with my partner, I found myself at a crossroads. Stepping away from the fast pace of full service opened the door to a different kind of cooking- one that’s quieter, more personal, and shaped by years of feeding our community.

I’ve always hesitated to call myself a chef. I don’t have the formal schooling or a polished résumé filled with titles, but what I do have is experience- years of long days, full tables, and learning through doing. I have a deep passion for food, an instinct for flavours, and a genuine love of feeding people well. My cooking has never been about being fancy; it’s about using fresh delicious ingredients for scratch cooking.

Today, I focus on small-batch baking, weekly preorders, and private in-home cooking, creating food that feels comforting, intentional, and made with care. I believe in fresh food over fancy food- simple ingredients, thoughtful preparation, and meals that nourish both body and soul.

This space is about slowing down, reconnecting with what matters, and sharing good food in a more meaningful way. It’s both a foundation and a stepping stone, and I couldn’t be more excited for the year ahead.