At the Pass

After earning my master’s at Goldsmiths, University of London, I came home to the States and became a chef. I cooked and photographed my way across America before settling in San Francisco, where I spent five years in kitchens with Michelin stars, including time as sous chef at Commonwealth.

When the pandemic took me out of the kitchen, I went back to photography. I still look at a plate the way I did at the pass: for the shine on a sauce, the curl of steam, the moment the dish is ready to go.