MANILA, Philippines - Who is the New York born young celebrity chef whose Absinthe Restaurant in San Francisco is known for its American-influenced French and Northern Italian cuisine?
Born in New York City on Oct. 25, 1977, her interest in the culinary arts started at a relatively young age. At that time, she spent evenings in the kitchen cooking with her parents, and from these humble beginnings mixing meatloaf and frying chicken cutlets in Manhattan, she rose to become one of San Francisco Chronicle’s Rising Star Chefs in 2005.
Growing up in New York City, her affinity for bright and flavorful cuisine originated with family dinners at some of Manhattan’s best neighborhood restaurants. She was four years old the first time she had Indian food, which she grew to love and has influenced her cooking style.
As an honors graduate of the Culinary Institute of America, she has had the opportunity to work with many celebrity chefs in the past, including Anita Lo of Annisa in NYC, Dean Velasquez of Bendean in Berkeley, and Jean Michel Bouvier from L’Essential, in Chambeery, France. She credits all these chefs for teaching her how to meld exotic flavors and ingredients.
Assuming the executive chef position at Absinthe in July 2007 was a natural progression in her culinary career. Best described as American influenced by French and Northern Italian, Absinthe’s menu echoes her commitment to organic, locally grown, seasonal ingredients.
Her food is hearty and grounded: consider entrees such as pork confit with braised red cabbage, Serrano ham and crispy mustard spaetzle or pan seared arctic char with creamed corn, braised ham hock, and purple potatoes.
Her menu highlights a number of unique dishes that are elevated by her cultured background and grounded in her dedication to make each dish memorable. She explains that her cuisine “looks good and tastes good, but it’s not so refined that you find yourself afraid to touch it. It’s accessible, meaning people are excited to try the dishes on the menu. And a lot of love goes into each dish.â€
The San Francisco Chronicle has cited her work, earlier naming her a rising star for her work at Levende Lounge, where she prepared a menu of small plates. At Absinthe, she has “raised the bar, taking the restaurant’s competent food to another level with her clean, eclectic flavors.â€
Restaurant Hospitality named her the Rising Chef Star in 2008, and she has appeared on Top Chef, first in 2009 and then in its all-star edition in 2010.
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