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We eat to live… why shouldn’t every bite be amazing? That’s my goal.

What I do…

The creation of new combinations through fresh ingredients and ideas. From sweet to savory, even a simple sandwich can become a masterpiece in the culinary world of bridging the gap between satiety and your pallet.

About

I’m a dedicated chef, punctual, reliable, creative and trustworthy. Through dedication and technique, I have progressed through the kitchen hierarchy. I believe exposure to new flavor profiles, ingredients, cuisines, and methods of preparation is vital to the success of one’s culinary direction. Upon these factors comes expansion and new ideas, which is where I find the most enjoyment. From what I’ve absorbed through my culinary journey, I have also brought with me to each establishment with hope to share that knowledge while keeping an open mind to all that is still unexplored. 

Chef SeaBass Resume

Blog

Petite Tenders

Petite tenders, just the sound of it and I immediately think of small, delicate cuts that beg not to be overcooked. This cut is from the shoulder portion and doesn’t pay to be cooked beyond medium-rare if you can help it, otherwise, I would braise it. As with any beef, a nice coating of crushed …

Contact

chefseabass@chefseabass.com