Growing up on a farm, I learned early on to appreciate the freshness and rhythm of each season. Farm-to-table wasn’t just a concept it was a way of life-one that taught me the value of real ingredients and the beauty of food that speaks to the seasons. I’ve had the privelege of working in Michelin-starred restaurants and learning from culinary icons like Michael White, Laurent Tourondel, and Iron Chef Morimoto. Each of these mentors inspired me with their passion, technique, and respect for ingredients, shaping me into the chef I am today. Now I’m here to share that love for fresh hand-crafted pasta with you. My goal is to create a community where we can learn together, rolling up our sleeves to get to work. Whether you’re just starting out or refining your technique, I promise that I can make it worth your time.