Carotte & Caviar


Originally from San Francisco, I came to France in 1995 with my French wife. I was immediately won over by the French's attitude toward cooking and eating. I quickly decided to make a professional career of cooking. For the last ten years, without any formal culinary training, I have worked on the inside of the French kitchen scene. In a short time I worked my way up through several historical and prestigious Parisian restaurants: Le Grand Véfour, L'Escargot Montorgueil, Jacques Cagna, Cabaret. In search of increased client contact and greater menu creativity, I have now left the restaurant kitchens behind. I work directly with individuals in their homes to create meals and culinary events based on the values of fine dining amongst good friends.