The beginning:

Seeing through the garnish is like unlocking a closed door to the realms of a different world in which a whole new perspective is let out. Just like most people, I was blown away by gorgeous presentations that I saw by Thomas Keller, Grant Achatz, and local chefs. All inspirations that fueled up my passion and drive that made me want to immerse myself in food. However, behind the food on the plate presented so beautifully there is a story; a story that created a philosophy and a vision - a journey of experiences that shaped the people in the kitchen preparing and cooking your food. So, here I am sharing with you my experiences to the start of my culinary career. The purpose of Seeing Through The Garnish is to look past the micro greens around a plate or the julienned watermelon radishes in a hay stack sitting atop a snapper crudo; it is to give you an insight of the restaurant and the chef from the inside out. Not only from the kitchen, but from the heart and soul of an aspiring chef where the footprints to the start of my journey of food and cooking will be examined and explained.