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Seared Scallops

Seared Sea Scallops, Vadouvan Zucchini, Togarashi Aioli, Sweet Tomato and Forbidden Cabbage

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Chef Seabass
chefseabass@chefseabass.com

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About This Site

Culinary art is my passion. I’ve learned from chefs and great mentors how to combine fresh and unique ingredients to impress the pallet and satisfy the high-standards of our foodie culture. From New York to Miami, fine dining to wholesome beachside food, I’ve developed techniques to make impressive menus for events, parties and patrons who love delicious gastro delights.

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chefseabass@chefseabass.com

About This Site

I love working with anything edible taking food from its raw state and changing it to look and taste like something you’ve never seen before. Passion to me is a matter of working until you find that suitable place where blending the old and the new becomes you, the bridge, through cooking. Expression of technique that I have absorbed through experiences and culture lead me to develop unique, advanced flavor profiles at a multi-sensory level, from wine dinners to the beach side, New York to Miami.

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