Harbor House Inn**

What was the most memorable meal you either cooked or ate?

The first thing I ever "cooked" was lobsters in beer with my father. I do not think I did much actual cooking, but I savor the memory of being chased around by the lobsters my dad released. 

Can you describe any parallels you see between cooking and music?

In both cooking and music, there is an art to using what's available to craft harmony. In the kitchen, I blend the elements around me, much like a conductor orchestrates instruments, to create a symphony of flavors. Each component contributes its unique note, resulting in a dish that captures the essence of its environment. 

What are your sources of inspiration?

I draw a lot of my inspiration from the great outdoors. Growing up, I was either surfing at the beach or snowboarding in the mountains. There's something about being deep in the mountains and witnessing nature in its purest form that makes you want to protect it. Elk, with its pristine environment where nature truly takes charge, is the perfect setting. It is humbling to be in a place like that, and it inspires me to ensure that my work is in harmony with the environment. 

What is your idea of pleasure?

A good book. 

What is your greatest achievement?

My greatest achievement is getting the Michelin Green Star. It means a lot because it shows we can reach top-notch standards using local, humble ingredients rather than relying on imported luxury items. This recognition inspires us to continue focusing on sustainability and reducing the distance our ingredients travel. 

What makes you a Krug Lover? 

Krug's commitment to sustainability is a big part of why I am a Krug Lover. The Maison not only creates exceptional champagne but also prioritizes environmental responsibility. Knowing that each bottle is crafted with care for both quality and the planet make every sip even more enjoyable. It is a blend of great taste and conscious craftsmanship that resonates with me. 

When was your most recent sip of Krug? 

Just recently, a group ordered a bottle of Krug Grande Cuvée. They loved it so much that they insisted on sending a glass to the chef. I am one lucky chef!