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Fresh Vegetables
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Food for the Body and Mind

As an only child growing up in the suburbs of Columbia, Maryland, life could get boring. Fast. The day-to-day routine was as uninspiring and tasteless as the white bread and processed meats on my school cafeteria lunches. Thankfully, I had creative parents who cooked and fed me nutritious meals, teaching me the relationship between food and well-being that is at the heart of my work today. Even at an early age I found solace and inspiration in the kitchen, the center of my home, where I felt included during family gatherings, participating in rituals that nourished and delighted. My first culinary attempts were tiny omelet sandwiches topped with slices of local tomato; before long, I was rolling out culinary concoctions to my parents for approval. After graduating from the Culinary Institute of America (CIA) in Hyde Park, NY, I headed west and haven't looked back, first to the bustling professional kitchens of San Diego's restaurant scene, and then the discerning gastronomic world of San Francisco. In my 30 years of experience as a professional cook and private chef, I have developed a love for food that is based on nutrition, mindfulness, and spirituality that has dramatically influenced my well-being. I incorporate locally sourced produce and ingredients that are consistent with my values of honesty and integrity into my cooking. That means NO cans, no boxes, no processed foods. 

 

I can’t wait to bring my love of cooking into your kitchen and craft meals that enhance your life and well-being to the fullest. 

Bon Appétit,

Chef T'ai

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