I cook food that brings people to the table. My recipes are flavorful, adaptable, and built to work for different dietary needs without sacrificing enjoyment.
I fell in love with slowing down around food while living in rural Japan. There, I learned to follow the principles of Washoku — building meals around five colors, five tastes, and five techniques to create balance and satisfaction. That way of cooking still guides me.
I also love documenting my chef friends’ signature dishes and learning from culinary traditions around the world.
Foods that I find myself returning to time and again include:
- Chawanmushi – A savory egg custard that my Japanese host dad made regularly for breakfast. Silky, simple, and so comforting.
- Thai Fruit Salad – A bright, spicy-sweet salad inspired by the Pok Pok cookbook that my partner Charlie adapts constantly based on what fruit is in season.
- Mayacoba Beans – An heirloom varietal I first learned about from an early Bento Picnic team member. I fell in love with their creamy texture and still reach for them often.