Chef Chad

Welcome to my culinary world! Growing up in Orange County, I discovered my love for cooking at a young age, attending Sur La Table classes at the tender age of 8. As a high school student, I explored the world of holistic nutrition and discovered the benefits of a well-balanced diet while competing on one of the highest ranked water polo clubs in the nation. With dreams of joining the military were cut short, I decided to channel my energy into cooking and honed my skills at iconic Southern Californian restaurants like Farmhouse at Rogers Gardens, Melisse, and The Rose in Venice Beach. I then moved to Seattle, where I served as Pastry Chef at the revered Tarsan I Jane. The omakase chefs table restaurant had an integration of back of house with front of house in which I learned the art of service in a fine dining setting.

After the pandemic forced the closure of Tarsan I Jane, I returned to Orange County to establish myself as a private chef before moving to Utah, where I served as the Seasonal Head Chef at Powderbird at the Snowbird Ski Resort and also as a local private chef. Now back in Southern California, I am eager to share my love of cooking with you!

My approach to cooking is centered around seasonality, health-conscious ingredients, and playful presentation. As someone who has experienced the restorative power of cooking as medicine, I prioritize using natural and organic ingredients.

When I'm not in the kitchen you'll find me surfing, studying modern gastronomical techniques, and learning more about integrated medicine.