Weather I am working on the farms of Blue Hill at Stone Barnes in upstate New York, or in the kitchen at Thomas Keller’s Bouchon in NYC or even shopping the markets in Paris, one thing remains the same, I cannot make delicious food without incredible ingredients. My training at the French Culinary Institute sets the basis for the technique which I create everything from classic bistro favorites to fresh California cuisine. Since moving home to Los Angeles I have developed relationships with the finest purveyors of everything from heritage meats to heirloom vegetables, and it all comes together in my kitchen at Gingham Cottage (my Laurel Canyon home) After years of throwing dinners, brunches & cooking classes for friends and family I embrace the opportunity to have you join in on the fun, food & learning.
I'm in my thirties
Chef & Instructor
Where to find Theodore
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