I’ve spent 20 years making food look extraordinary for cameras. Turns out the most important thing I learned wasn’t about lighting or styling — it was about what actually tastes good.

The Smoke & Salt is where I cook the way I want to cook. Live fire, real technique, California ingredients. No shortcuts, no gimmicks, no recipes that require equipment you don’t own.

I’m based in San Diego. I grill year-round. And I believe a well-made compound butter can fix almost anything.