I grew up in Calgary surrounded by people who knew how to host. My parents brought others together over food in a way that felt effortless. Long evenings, shared plates, and a sense that everyone at the table belonged. Some of my earliest food memories live there: my mom’s Irish stew simmering away, or stopping into Pepino’s Italian Deli, where they knew my name and would make me a “spicy surprise” off the menu, something just for me, with a little kick and a lot of heart.

When I moved to Vancouver thirteen years ago, cooking became my way of holding onto that feeling. What started as dinners for friends slowly turned into a practice. Year over year, I taught myself more, through repetition, curiosity, and the desire to create something intentional but never stiff. A few formative days at Published on Main with Nolan Henny sharpened my understanding of restraint and precision, and cooking my way through The French Laundry / Per Se with my best friend and brother, Jakey Boy, taught me what care looks like when you truly commit to something together. Anthony Bourdain’s writing and storytelling have always stayed close, shaping how I think about food as a way of sharing people, places, and moments.

By day, I work full-time as a Biomedical Engineer. Outside of that life, I began creating the kind of dinners I felt were missing in Vancouver, fine dining with a sense of experience, warmth, and connection.