I’ve been pursuing food for very nearly two decades now in a global chase that has found me working, teaching and studying the native cuisines in some twenty-five countries. With a culinary career that spans the globe from the gastronomic capitals of New York City, London, Paris and Madrid to the forested islands of Downeast Maine and tree-lined neighborhoods of Boston to the dusty townships of South Africa, mountainside Tibetan refugee camps of northern India and frigid aimags of western Mongolia to the icy wastes of Antarctica and steep rolling seas of the Drake Passage I can confidently lay claim to a uniquely broad understanding of food and why we eat it.
After seven years at Ten Tables in Jamaica Plain, I brought with me a deep understanding of traditional New England cooking born of a childhood spent living in and traveling the region and eventually running a thriving restaurant near Acadia National Park in Maine. This part of the world produces truly distinct and delicious flavors in its oceans farms and forests and I’m looking forward to bringing those to you here in Cambridge at Forage.