Chef, Author, Restaurateur
Organic, plant-forward, and always real. Recipes, restaurants, and everything in between.
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Weekly column
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Everything I’m building.
Chef, author, restaurateur.
I have spent the last fifteen years building a life around food. It's more than just a chore for me. It's what I'm on the planet to do. I absolutely love it and love sharing it with you.
I trained under chef Matthew Kenney and published two books with Skyhorse Publishing. In Sedona, I run Local Juicery and Wildcraft Kitchen, two restaurants built around organic, seasonal, plant-forward food. My consulting company, SCR Consulting / Ceremony Foods, develops products including Full Circle Matcha.
My platform, Substack and Instagram, is where I share what I am actually cooking, thinking about, and living through. Real food for real life. No rules.
Published work and media coverage.
Both published with Skyhorse Publishing. Built around the same philosophy I bring to everything: food that actually does something. No deprivation, no complicated techniques, just good ingredients and real intention.
Weekly column
Every week I share what I am actually cooking: seasonal recipes, honest essays, and occasional dispatches from running two restaurants in Sedona.
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