Working with Floyd Cardoz reminded me how exciting cooking could be. At Paowalla, his approach to spices renewed my enthusiasm for the kitchen, and the lessons I learned from Floyd and Barkha remain important to me.

My route to New York began in Northern Alberta. After culinary training and time at Corso 32, I moved to the city in 2013. My restaurant experience here includes Momofuku Ssäm Bar, Bruno Pizza, where I worked as chef de cuisine, and Paowalla.

Today, I cook privately from my base in Brooklyn. Some clients need regular meals; others are planning a celebration, a cooking lesson, or a food shoot. I offer different ways to work together.

One recipe I’ve shared publicly is my Kashmiri chicken biryani for Cardoz Legacy, a dish connected to a particularly meaningful chapter of my career.