“Cooking isn’t just about ingredients,it’s about instinct, emotion, and a moment shared.”
Table of Contents
- Introduction: A Story in Every Bite
- From Five-Star Floors to Garden Feasts
- Haute Cuisine with a Personal Touch
- The Private Chef and Sommelier Connection
- Hospitality Beyond the Plate
- Curating Experiences, Not Just Menus
- Conclusion: A Celebration of Taste and Togetherness
- FAQs
Introduction: A Story in Every Bite
I’ve always believed that a memorable meal begins long before the first course is served. At Capitola Garden Feast, what I bring to the table isn’t just a carefully plated dish, it’s a combination of decades of hospitality, wine education, and a passion for haute cuisine that tells a story.
Before launching Capitola Garden Feast in 2017, I had the privilege of working in world-renowned hotels and kitchens, rubbing shoulders with leaders in the culinary and hospitality worlds. Every shift, every service, every toast taught me one thing: excellence lies in details, and in the feeling you leave with your guests.
From Five-Star Floors to Garden Feasts
I started my journey like many chefs do: behind the line, learning, refining, pushing. But it wasn’t until I stepped into the world of high-end hotels and luxury dining rooms that I truly found my rhythm. I wasn’t just cooking, I was learning how to host.
One of the most defining chapters of my career was at the Palace Hôtel Bristol Paris, which the Michelin Guide awarded as Best Hotel in the World and Best Hotel Restaurant in the World. During my time there, I had the honor of cooking meals for Pope John Paul II and Tonino Lamborghini, experiences that challenged and elevated every aspect of my craft.
That hotel experience taught me the art of reading a room, timing a dish, and understanding what guests weren’t saying out loud. I learned that great food is only one part of an unforgettable experience.
When I created Capitola Garden Feast, I took that knowledge and brought it into homes and gardens, transforming intimate spaces into stages for fine dining and elevated celebration.
Haute Cuisine with a Personal Touch
People often ask what haute cuisine means to me. It’s not just about white tablecloths or complicated plating. It’s about refinement, precision, and intention behind every element.
Each dish I create for Capitola Garden Feast is rooted in technique but inspired by feeling. Whether I’m crafting a delicate seasonal amuse-bouche or a rich, slow-braised entrée, I’m thinking of how the flavors will unfold and how it will feel to the person taking that first bite.
I’m not just trying to impress, I’m trying to connect.
The Private Chef and Sommelier Connection
One thing that often surprises clients is that I’m also a sommelier. My experience in wine has shaped the way I design menus and pairings. As a private chef and sommelier, I have the freedom to tailor every detail, from the crust of a tart to the acidity of a Chardonnay, to create harmony between food and wine.
This dual approach allows me to offer full-circle experiences. Whether we’re building a multi-course wine pairing dinner under string lights or curating a rustic garden brunch with hand-selected local wines, every element is cohesive, layered, and intentional.
Hospitality Beyond the Plate
Great service doesn’t need to be flashy, it needs to be genuine. That’s what I carry forward from my hotel roots. Hosting, for me, means making guests feel seen and at ease. It means anticipating needs before they’re spoken and giving people the comfort to just be.
At Capitola Garden Feast, every event is run like a seamless ballet. From arrival to dessert, I make sure everything flows with grace, elegance, and just the right amount of spontaneity.
Curating Experiences, Not Just Menus
I don’t believe in cookie-cutter service. Each gathering is unique, and so are my clients. That’s why I always start with a conversation. We talk about tastes, themes, vibes, and even memories. That’s where the magic begins.
Whether I’m serving an anniversary dinner in your backyard or a lively garden brunch with friends, my goal is to craft an experience that lingers, on your palate and in your mind.
A Celebration of Taste and Togetherness
At Capitola Garden Feast, I’m not just offering dinner. I’m offering a moment. One that blends flavor, feeling, and familiarity. With a background rooted in haute cuisine, a passion for wine as a private chef and sommelier, and a heart for genuine hospitality, I bring it all together to create something truly meaningful.
If you’re ready to transform your next gathering into an unforgettable dining experience, let’s connect. I’d love to bring your vision to the table, beautifully plated, expertly paired, and thoughtfully hosted.
→ Book your custom dining experience with Capitola Garden Feast today.
FAQs
- Do you offer custom menus for dietary needs?
Absolutely. I tailor each menu to your preferences, including vegan, gluten-free, or allergy-sensitive dishes.
- Can you recommend wine pairings for my menu?
Yes. As both a private chef and sommelier, I create pairings that elevate your meal and match the tone of your gathering.
- Where do you source your ingredients?
I work closely with local farms, markets, and specialty purveyors to ensure freshness and quality in every dish.
- How far in advance should I book?
Ideally, 2–4 weeks ahead, especially during peak seasons. But feel free to reach out anytime to check availability.
- Do you travel outside of the state?
Yes, I serve clients throughout the Santa Cruz region and surrounding areas. Let’s chat about your location and event needs.
Let’s craft something unforgettable, one plate, one pairing, and one moment at a time.