Jay is a culinary curator and Global story teller dining with top chefs #BehindTheKnife across the world.
Why is it important for you to know where your food comes from?
SHOP: 100% Grass-fed, Grass-finished craft beef
No hormones, no unnecessary antibiotics. Dry-aged beef.
A truly "Farm to Table" dining experience rotates with seasons and what is best available from local farms. Ingredients are the building blocks of the meal and the right farm fresh meats and veggies can really make a difference.
Who inspires you?
I am inspired by chefs and farmers around the world who create culinary masterpieces!
What is your most memorable meal?
My most recent dining experience at Somni was one of the best meals I've had in a long time. Not only was there a diverse range of flavors and beautiful plating, but the service and experience as a whole was world class!
What's your favorite meat dish or meat preparation? Do you have a recipe you would like to share with us?
I'm a huge fan of simplicity. A meal like Yazawa in Beverly Hills that highlights the meat and its flavor.
What is your greatest accomplishment?
Starting @Behindtheknife!
Vanilla or chocolate?
Vanilla
