Culinary Artisans - Chef / Owner

02/16/2025

A culinary mash up, like a eton mess meets a coconut custard.

Kaffir lime and lemongrass coconut bavarois with a mess of passionfruit,mango,pittaya dragonfruit,peanuts and broken Honeycomb tuiles.

The guests loved the ' i dropped the dessert' playful look.

Now, that was about the past(last night)
To today, tomorrow and beyond.

I will be leaving calgary near the middle of next month to take on a new adventure and with that, culinary_artisans will be hitting the brakes indefinitely

I wil be taking bookings until around march 10 and then concentrate on my impending move.

Dm for booking availability

02/13/2025

Happy Valentines eve.
Enjoy this special day with your special someone.
Respect to al the l hospitality experience makers out there. I know you'll kill it and create new memories.

These are just a few or 10 dishes that remind me of past February 14 days of years gone past. Not all were on this day but fit into the narrative.

Make it special and appreciate it, in all its glory.
Early congratulations to all the engagements which will happen tomorrow.

Not just a chef, I also can see into the future lol.

02/06/2025

Peanut butter Irish whiskey cheesecake with macerated berries and a activated charcoal tuile.

The simplicity makes all the flavours shine.

Thanks to for the sexy plateware
The aesthetics of the plateware does half of our job gir us 🙏.

02/03/2025

A classic and a signature of ours from.TWG in Vancouver.
We did a few Japanese inspired dishes using kombu dashi to accentuate the amazing produce from a local farm and showcase some top quality seafood.

The table side dashi pour elevated the culinary experience.

01/27/2025

A classic and for me a tradition.

A San Francisco staple but with deep roots in Italian flavours, those has always felt special to me.

Truly highlights and is the perfect vessel to showcase the freshness and taste of the seafood and friends in this dish.

Simple in flavour, but that's why it works. A little umami and natural msg from the tomatoes, a great wine flavour to accentuate the seafood and a little heat to kick it up a notch. It's just a perfect food hug in a bowl.

Bowl brought to you by , not bad segway hey lol

01/20/2025

About last night .....

Had an event for an amazing couple at the most stunning house near Cochrane, Alberta.

They had donkeys 🫏 so I knew they were going to be the coolest of cool 😎.

Spoiler alert, they were the coolest people . The donkeys weren't catfishing me lol.

I created a 4 course global menu and every course was paired with the finest okanagan wine. (That in itself made me so happy)

This pic was their starter ....
Confit octopus, eggplant caponata, burrata, flaxseed crackers with pea shoots and sun flower shoots that I grew at home.

01/14/2025

A food memory here.

Back in 2016 I started at a family owned tea restaurant in Vancouver, Canada called the urban tea merchant.

This was a creation from there where tea was at the forefront of our food culinary program and tea was infused into every dish.

A unique concept that was new to me at first but I grew to love and become very passionate about.

This was our passionfruit(I just love love everything passionfruit) chawanmushi with ikura and pickled shemeji mushrooms and micro cilantro.

CHAWANMUSHI is a staple in Japanese cuisine, for this is did a little twists put stayed true to the DNA of this traditional dish.

We were meant to open our minds and eat outside the box.

01/13/2025

A classic, like snoop and dre.

Beets and cheese something something Yada Yada lol.

A different iteration of others I've played around with.
This was from the yacht in Alaska in the summer and the guests were looking for something light after meal after meal of in their words 'fancy food'.

This was salt roasted beets,living greens, rye crostinis, pickled apple and burrata with a citrus and Caraway dressing.

Not the usual on the yacht but exactly what the night called for.

01/05/2025

Octopus and pressed pork belly with flavours of the Mediterranean.

I love octopus but only cook it on special occasions.

Those that know me know i love Asian cuisine, south east more specifically but Mediterranean food is one of my loves. It's just so clean, fresh and natural. Exactly what good food is meant to be.

Aesthetically and balanced, I've always loved this plate.

I do little twists on the DNA of this dish from time to time. An evolution if you will.

Food brings people together and bridges the gaps between cultures and bonds us together.

12/30/2024

An interesting 'new' creation.
Last year new lol.

It's the charred cabbage dish with memories of a Caesar abound.
Don't call it a Caesar though, learned that the hard way 😆 .

It's green cabbage charred, then sous vide for hours with parmessan rind,garlic,bacon fat ,capers,anchovies,lemon juice,worchestshire,hot sauce and oil. You see where this us going 👀.

It's finished or plated with a parmesan custard, rendered pork belly, a parmesan frico(or tuile) and caper dust , with a Meyer lemon dressing and sourdough discard crackers.

12/30/2024

Been a while since I've made a 1 percenter salad. Like a regular salad but for the rich or for when you're treating yourself like you are one 😃.

This was in my mind, a perfect balance of rich and light. Foie gras torchon, pickled white asparagus, quail eggs, smoked and cured duck breast with a bounty of leaves from a local farm.

Of course, my favourite red veined sorrel had to rain on the plate like salt bae with well.........salt 😆.
Thank you and love you long time to for being my edibles ( no not that lol) but flower/micros company.


food


(and foie gras)

12/19/2024

Pistachio financier.

Alot of guests ask me what exactly it is. Simply put, it's a cake dessert bake in a mould to resemble a gold bar.

And now from the internet lol......

Their name comes from where the dessert originated: in the financial district in Paris. They were specifically developed as a more compact cake that businessmen could stick in their suit pockets as a little treat for later and eat without worrying about crumbs. And the original shape… a rectangle like a gold bar.

Should always have beurre noisette to give that nutty flavour along with almonds traditionally. From there I feel it's open to interpretation.

My interpretation is fairly simple. A cross of a lemon meringue pie with the addition of amazing pistachio liquid gold.

12/03/2024

11/26/2024

If you know me , you know this dessert is like a signature, it's a classic and for a reason.

Side note ....This plate is next level, thanks to Cam at for this artistic pottery creation.

This is my sticky toffee pudding version 7.0 or something lol.

Traditional , tahini salted caramel, vanilla gelato and mulled wine poached red anjou pear and activated charcoal Honeycomb.




reimagined

11/12/2024

An example of the 3-5 course tasting menus we specialize in.

It's definately our niche

10/26/2024

A throwback to my time training in Singapore back in October 2016.

This was from TWG at Marina Bay Sands.

2 months later it was on our menu in Vancouver when we opened in December 2016

Now about the food lol.....

Kuterra salmon brined in vanilla tea and vacuumed.
Usilky Ubé puree, brown butter asparagus, pickled red pearl onions, beurre noisette hollandaise and burned bread powder.
Of course finished with red vein sorrel.

If you know me you know I use to rain down with those lil sorrel leaves 🍃 on almost everything lol..

It was a real love affair ❤️ , just like me and TWG.

10/07/2024

08/28/2024

It's OK tp be sad, it's 9 degrees today and it's still August. We understand

Have a summer salad with nectarines, tomatoes and burrata and hour favourite bottle of vino.
I suggest a crisp bc rosé or if you can find one a dry viognier.

06/17/2024

Trying out the new plates.

This is our braised short ribs with a 64 degree egg, beluga lentils, charred brussels and sunchokes with pickled veg and a natural braising reduction.



#

06/13/2024

Same sticky toffee pudding with new plating because well, new plates.

Right now our private dining is like a newlywed, off the market lol

Official announcement coming soon but my food can now be found at a boutique lodge by stunning Abraham lake in Alberta.

06/11/2024

A recent review , I dont hate it lol

Not a bad start to our pre season season

Baby steps

05/11/2024

Had a special client with a dietary restriction so I made them a panna cotta but jazzed it up in a way by way of this crazy mold.

02/10/2024

Rehearsal night dinner at

Now, it's off to the races

Featured is a version of ciopinno

San Francisco treat

Spiced fennel, tomato and wind broth with Argentinian prawns, pacific cod and mussels. Tipped with a heirloom tomato micro salad 🥗 😋

02/05/2024

What I looked at as ' farm to table' a few years back.

Just a play at home test

Local greens from a nearby farm, lots of fruits and veggies from the local farmers market, some cheese from.a local goat farm 🚜 and some sour dough discard crackers.

A taste of the terroir

01/17/2024

Haven't posted in a minute, this entire year actually lol.

This life really is full of amazing opportunities.

This post is a throwback to my short time spent in Newfoundland back last April.

Consulting and planting the ground work for a brand new restaurant in Port Rexton with and for amazing people.

Really loved my few days walking the streets of st.johns after the work was done.

West coast, east coast, it's always about the food. Being a somewhat Nomad isn't the worst lol.