
The craft that transforms ingredients into expression.
Control meets curiosity in every process: precise temperatures, guided fermentations, and experience with many techniques ensures consistency, while keeping an open mind nurtures creativity.
From experience with whole-animal butchery to working with bees and hive products, each step is intentional—designed to elevate ingredients, unlock new flavors, and minimize waste.
Technique is the bridge between ingredients and an idea. Classic methods refined over decades combine with modern approaches to let products speak clearly, and with purpose.
Duck breast, fennel seed & coriander cure, pimentón rub, getting ready to hang and dry
amuse bouche, poulet bleu chicken pressé
Inspecting bee hives to ensure they are healthy
Wild forest vinegar, haskap berry vinegar, persimmon vinegar (Kaki su), fig saba, sea buckthorn & chardonnay vinegar
Sourdough/ Levain bread trials clockwise from top: Barley Koji amazake, black garlic amazake, sourdough using local flours, crème fraîche sourdough
Black garlic, barley amazake & sesame levain
short rib raviolo, egg yolk pasta, fresh fennel, oxtail jus
PT Ranch pork head, jowls, getting ready to braise
PT Ranch pig head galantine, braised, coated with fat and hanged to age
Infusing bourbon with the flavors of Golden Bear Ranch in the autumn; stone fruit, stone fruit pits, figs, fig leaves, walnut shells
Three carrot purées; yellow carrots, orange carrots, maroon carrots, for a squab dish
Curing pork capocollo, from the shoulder, black pepper, chillies, fennel, coriander, anise
Lacto-fermenting small wax peppers
Koji marinating beef Tri-tip to bring out deep umami flavors, tenderize and help caramelize the outside
Dry-aging Black Cod
Fuyu persimmons in syrup
Persimon purée, dried into leather, tajin seasoning, over persimmon cake with Marin French Brie
Summertime salt rub; hibiscus, bay leaves, guajillo chillies, rosemary and rosemary flowers
Lacto-fermented habanero hot sauce, with local tomatoes and salt
Chandler walnut & tcho chocolate ganache macarons
Preserving Meyer lemons with salt, black pepper, fennel, coriander, aleppo
Sichuan pickled radishes (paocai) , a really interesting lacto-fermented pickle with chillies, local herbs and spices, usually starts with a cooked brine with salt, sugar, chillies and some alcohol. It is designed to be infinitely reused.
Preparing soft figs for fig butter
Fuyu persimmon brunoise, Takeda knife
Purple potato & horseradish terrine, for an amuse bouche
Grinding cacao for drinking chocolate
Fresh cacao nibs
mixed fruit sin pot, maceration and fermentation creating amazing flavors
Bottles lined with local beeswax to aromatize pluot infused liqueur
Steelhead trout prep
PT Ranch pork guanciale
creste di gallo pasta, arcobaleno machine, fresh pasta offers endless possibilities
Pork & pistachio pate, prosciutto wrapped
Gummies can be made from any fresh fruit juice, these are made from a local peach
Air-drying persimmons to preserve them (hoshigaki)
Spanish Octopus, ready to be braised, fennel, thyme, blood orange, lemon
harvesting honey
Pork loin, stuffed with apple, quince & raisins, roasted with rosemary, bay and citrus
Whole Dorper lamb, broken down to show different cuts
Making garum from defatted pork, tomato scraps, koji, salt
collaborating with a local dairy to make custom goat cheese
Semi-drying bull kelp stems
Steelhead trout portions, ready to brine
Skarvita cabbage, roasted over wood-fire
Fresh-churned Jersey milk butter
Sweet potato gnocchi prep
Pacojet ice cream; candy cap mushroom (top) and salted black licorice
Assassin's spaghetti trials
Salt-curing egg yolks
Badger Flame beets braised with beeswax
Braising fresh chestnuts in chicken stock and honey butter
Salame cotto, cooked salame
Sea buckthorn posset; local cream, sugar & sea buckthorn juice, sea buckthorn powder- like a lemon posset but set with the acid from sea buckthorn juice
Corzetti pasta, a Ligurian pressed pasta