Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My inspiration comes from my imagination. It's great to find new distilleries with new spirits, new and classic ingredients and the passion to create something that makes you say "wow".
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I was a young 19-year old with no bar tending experience when I first got my hands on a bottle. It was a small martini bar with about 20 something martinis on their menu. It was terrifying, but it started the fire within.
TIPS Certification (Sep 2015 - Now)
TIPS is a skills-based, 100% online responsible alcohol training and certification program that is designed to prevent intoxication, underage drinking, and drunk driving by enhancing the fundamental "people skills" of servers, sellers and consumers of alcohol. This certification allows me to serve alcohol in the DMV. Certification valid until: August 2017
Mixiologist (May 2012 - Sep 2013)
I learned the crafts under the supervision of Ari Wilder. From infusions to homemade purees and syrups, it felt more like cooking a drink than shaking vodka with ice.
Consultant (Oct 2012-Jul 2014)
I used my skills to develop a drink menu to match the cuisine of the restaurant. From yuzu inspired mojitos to spiced mango cocktails. Of course, the classic Mai Thai had to be part of the cocktail menu.
Silver Spring, MD, United States
Travel: 51 kms