Italian Inspired
Looking back over the past ten years of my culinary journey, I have been blessed to work within some fantastic Italian culinary programs and have been introduced to unique ingredients. Working with some great chefs allowed me to explore my creativity, and to travel Los Angeles, Boston, and New York also opened my mind to what Italian food is in America.
Using the principles of less is more, using what you have and what’s in season, and letting nothing go to waste helped form some core principles of COZEY. Pictured are some dishes that I have featured over the years, from light starters such as cream of corn with pickled Fresno chilies and micro cilantro, a shaved brussel sprout salad with salsa verde vinaigrette and soft poached egg, to more hearty entrées like the seared NY strip topped with pancetta-onion jam and beef fat fried potatoes and the spaghetti Pomodoro.
