WHITE 

This is my signature style. I love the drama of color and form against a stark white back ground or against pristine white china fading out to infinity.  The new wave of spot focusing or blurring elements in editing is not for me. It takes away from the food and you loose the very imperfections that show that a chef created these pieces and arranged them in a way that was pleasing to his or her eye. It's an art form and I want to pull your eye to each chef's expression of individuality.  

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As I update this site some of these creations will be my own in collaboration with the chefs who work for me and others will be those of chefs who I work with from other venues. 
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Peanut Tres Leche Cake with Candied Valencia Peanuts & Chocolate Peanut Ice Cream with Ginger Syrup and Crystalized Ginger- The National Peanut Board and Perfect Pure of Napa

CHEF MU JING LAU

Singapore Salad - PF Chang's China Bistro

CHEF RICK WOLFF

Spicy Boston Larger Boiled Shrimp with Hearts of Romaine, English Cucumbers and Heirloom Tomato Dice , Tomato Basil Vinaigrette -  Sam Adams Restaurant, Logan Airport, Boston - HMS HOST

CHEF JEFF SCOTT

Boston Cream Pie with Belgian Chocolate and Haagen Dazs Custard Base - Dreyer's Grand Ice Cream

CHEF MARTIN RIOS

 Vietnamese - Salmon Rolls with Red Onion, Romaine Hearts, Thai Basil, Mint and Cilantro with Rye Crisps and Tomato Jalapeño Consomme - Aquaculture New Zealand

CHEF KELLY COOPER

Horchatta Panne Cotta,  Mexican Chocolate Piloncilo Creme Brule and Tres Leche Cake with Haagen-Dazs Coconut Ice Cream - Dreyer's Grand Ice Cream

CHEF ROBERTO DONNA

LOMBATELLO STUFATO AL POMODORO CON LE RAPE ROSSE
Grass fed hanger steak slowly roasted and braised in tomato sauce and cloves served with braised red beets - Meat and Livestock Australia​​​

CHEF MARCO VALIANI

Tempura Battered Asian Spicy Shrimp with Buffalo Sriracha and Asian Slaw - Rich Products and PB & J Restaurants