How did your cooking journey begin?

I started cooking on the side as I got into taking pictures of food. And then as I got better at food photography, I got really interested in making food not only look good, but TASTE good, too.

Describe your culinary style.

Loose, bold, optimistic. I like to follow recipes but not exactly as they are. I love incorporating bold flavors and herbs into dishes and I like to think that if you screw something up, it’s easy to fix or improvise to still make the dish work!

What do you love most about cooking?

Experimenting with different flavors and nailing a new recipe that tastes amazing.

His Recipes

Baked Mac 'n Cheese

Butter-Based Ribeye Steak

What Are Your Top 3 Calphalon Kitchen Tools?

Contemporary™ SharpIN™ Nonstick Chef's Knife

Premier™ Nonstick 12-Inch Fry Pan with Cover

Temp IQ Espresso Machine 

Favorite recipe you’ve made with Calphalon cookware?

Baked Mac 'n Cheese topped with bacon and gravy. BEST MAC 'N CHEESE EVER.

Best cooking tip or advice you’ve ever received that you want to pass on to other home chefs?

Cook on low-medium heat 95% of the time. NEVER USE HIGH. Unless you’re searing.

Insider kitchen tip everyone should know?

Use a bench scraper to keep your area clean and to transfer foods from cutting board to pan.

What is your favorite secret ingredient that instantly elevates any meal?

Smoked chipotle seasoning or garlic.