has been a chef in the Esalen kitchen for more than 7 years and has been cooking professionally for more than a decade. He teaches cooking one on one and in groups. His style is fresh and bright, with a focus on creativity and showcasing the ingredients.
“At Esalen, we're blessed to be situated in a culinary paradise,” write Esalen chefs Phillip Burrus and Anthony Giacobbe. “Our on-site farm and garden produces a bounty of fruits and vegetables year round, and our local community is thick with culinary treasures in every season. In this course, we'll explore a broad range of techniques — from the ancient to the modern — for making the most of local, seasonal produce. Participants will receive hands-on experience in the crafts of preserving, pickling, curing, sun drying, smoking, confit, fermentation, and more.