Torched Wagyu, Yolk Mustard, Soft Quail Egg, Caesar, Oyster, Parmesan, Arugula

 Caesar

Torched Wagyu, Yolk Mustard, Soft Quail Egg, Caesar, Oyster, Parmesan, Arugula

Turbot, Hazelnut, Lardo, Kohlrabi, Chicken Skin

Turbot, Hazelnut, Lardo, Kohlrabi, Chicken Skin, Frog, Radish 

Banana Bread Puddin'

 Chocolate Crumbs

Banana Jam

Banana Bread Puddin'

Banana Bread, Banana Pudding, Banana Jam, Chocolate Crumbs, Anise, Whipped Fromage Blanc, Salty Caramel

Broken Arrow Ranch Wild Boar, Chile Lime Apple, Parsley Root, Mole, Pork Rind, Mole Granola, Charcoal

Broken Arrow Ranch Wild Boar, Chile Lime Apple, Parsley Root, Mole, Pork Rind, Mole Granola, Charcoal

Becoming a better COOK. Sweets...

For the last year I have been overseeing all lunch and dinner operation at 1540. This past week I took over the pastry program and started conceptualizing desserts with my team. With non-stop hard work and the help of my wonderful supporting stud and studette cast (Jon Jon Bakalod, Cristle Evangelista, Phil Hoffer, Jeff Hubbard, and Jeremy Galapon) this is what WE came up with. With the same discipline, creativity, and detail of the food we already produce, it made sense to carry over that same mentality to the sweet side of the menu. All in all we are not "Pastry Chefs," but chefs and cooks that respect the craft of cooking. We strive to understand food and the science behind it. 

...These were the ideas we put together in 3 days onto a plate. 

 Carrot, Pineapple, Sorbet, Cream Cheese, Walnut

 Milk: Coconut, Pickled Blueberry, Macaroon, White Chocolate, Frozen milks

 Yuzu, Nori Cookies, Graham Cracker, Fingerlime cells

Chocolate, Velvet, Beet, Vanilla, Granola, Cheesecake Puree

Perfect Pork Rinds...

Came up with the perfect Pork Rinds, Inspired by THE PUBLICAN in Chicago

Nori Cured Foie Gras

 Cleaned and rolled

 Buried

Ready and free in the state of california...