Artistry, guest appreciation and hospitality belong in the discussion of sustainability. I have over 30 years of the fine dining experience and understand the importance of quality in all aspects of fine dining from sourcing ingredients and mentorship in my kitchen to placing the finished dish on the plate.

A chef has an obligation to honor the ingredients in a dish. As my career has progressed, I have learned honoring the ingredients includes more than the formulation of a dish but also in the origin and care of the product before it ever enters my kitchen. Thus I have grown to develop a hauntingly spiritual obligation to source sustainable ingredients and center them in my cooking.

I am passionate about sustainable seafood in particular because of my awe at the ocean. The ocean inspires me as a chef, challenges me as an athlete, and brings me joy as a person. I want to support the ocean and its ecosystems in my cooking. As an artist and a father promoting and creating relationships with suppliers that foster the future is my priority, from the smallest producers to the largest.

The journey of sustainability and artistry as a chef is one of constant growth, and intellectual curiosity.
Culinary Director Anaheim, Auberge Du Soleil, Mansion on Turtle Creek, Culinary Institute of America.