What does an average day look like for you now—and where does your attention shift most throughout it?
There’s really no such thing as an average day, but there is a rhythm to it. Mornings are usually quieter and more reflective. I spend that time reviewing menus, checking in on product, and thinking through details. As the day moves on, my attention shifts more toward the team, making sure both the kitchen team and dining room team feel aligned, supported, and clear in their roles. During service, it becomes about presence and awareness, understanding the pace, the energy, and how everything is unfolding. It’s a constant balance between focusing on small details and keeping the bigger picture in mind, so that every guest feels genuinely looked after from start to finish.
How does your background in music and science influence your role in the kitchen?
My background in music and science still shapes how I approach the kitchen. Music taught me about timing, rhythm, and how an experience can build emotionally over time. Science gave me a sense of structure, curiosity, and discipline. In the kitchen, those two ways of thinking come together. There is intention and feeling behind what we do, but it is always grounded in technique and precision.
Take us back to day one at The French Laundry. What do you remember most vividly?
Looking back to day one, what I remember most is the level of focus. There was a quiet intensity in the kitchen. Everyone moved with purpose, and nothing felt wasted. It wasn’t loud or chaotic. It felt controlled and very intentional. That stayed with me and continues to influence how I think about the work.
What’s at the top of your to-do list right now?
Right now, what’s at the top of my list is refinement. That can be a dish, a process, or how we communicate as a team. I’m always trying to make things clearer and more thoughtful. It feels less about adding more and more about simplifying and understanding what really matters.
Have you had the opportunity to dine at The French Laundry as a guest? If so, what’s it like to be on the other side, so to speak?
I have had the chance to dine as a guest, and it is incredibly grounding. You notice different things, the pacing, the transitions, how each moment carries into the next. It reminds me that what we do is not just about the food, but about how someone feels throughout the entire experience. Being on the other side helps build a deeper sense of empathy.
Why is mentorship important, especially in this profession, and how do you make time and space for it?
Mentorship is essential in this profession because it is built on shared knowledge. It ensures that standards and values continue beyond any one person. Creating space for it means being present, giving feedback in real time, and encouraging people to ask questions. It is not something separate from the work. It is part of it.
What feels most meaningful to you about your time at The French Laundry so far?
What feels most meaningful to me is the people. Being surrounded by individuals who care deeply about what they do and who hold themselves to such a high standard creates a very special environment. There is a shared sense of purpose that makes the work meaningful.
In our last interview, we focused on the influence of the garden and its ingredients. How does your collaboration with the sommelier team shape the way a dish or a menu comes together?
Working with the sommelier team is very much a conversation. A dish does not exist on its own. It is part of a larger progression that includes wine, pacing, and the overall flow of the experience. Their perspective can shift how we think about balance and contrast, and it helps create a sense of cohesion while still allowing each element to feel distinct.
“There is intention and feeling behind what we do, but it is always grounded in technique and precision.”
What makes a dish or a menu feel complete? How do you know when to stop editing?
A dish or menu feels complete when it expresses its intention clearly. It is less about perfection and more about focus. Knowing when to stop comes down to restraint and recognizing when further changes are not adding meaning, but just adding complexity.
Do you find that most guests have preconceived notions of what their experience is going to be like? How do you leave room for surprise?
Many guests arrive with expectations, which is natural. The goal is not to challenge that directly, but to gently expand it. Surprise comes through small, thoughtful moments that feel natural rather than forced. It allows the experience to unfold in a way that still feels personal and genuine.
How do you think about evolution within a place like The French Laundry, where there’s such a strong sense of identity and history?
Evolution in a place with a strong identity and history requires a lot of respect. That foundation is something to learn from, not move away from. Change tends to happen in small, deliberate ways. It is more about refining than reinventing, and finding ways to move forward while still honoring what makes the place meaningful.
