After 26 years in kitchens around the world, traveling to 79 countries, and meeting nearly 100,000 chefs, I’ve realized that cooking is much more than just making food. It’s about understanding the essence of each ingredient, respecting nature, and honoring the traditions that shape our cuisines. My approach is heavily influenced by the Japanese way of thinking about food, which I find closely aligned with the values of our own Sattvic kitchen.
- Seasonality (Shun): I believe in celebrating ingredients at their peak, respecting the seasons, and using what nature gives us at its best. This keeps the food fresh, vibrant, and full of life.
- Minimalism and Simplicity: My cooking is about letting the ingredients speak for themselves. I use simple techniques to bring out their natural flavors without overwhelming them. Less is often more.
- Aesthetic Presentation: For me, food should be a feast for the eyes as well as the palate. I love the Japanese idea of “wabi-sabi” – finding beauty in simplicity and imperfection, creating dishes that are naturally beautiful.
- Umami: I’m passionate about creating depth in flavor. I use ingredients rich in umami, like fermented foods, to add layers of complexity while still keeping the taste true to its roots.
- Balance and Harmony (Washoku): My goal is always to create a meal that is balanced and harmonious. I want each dish to nourish not just the body, but the mind and spirit too.
- Respect for Ingredients: Every ingredient has its own story, its own essence. I treat them with respect, using them thoughtfully and allowing their true flavors to shine.
- Mindfulness and Ritual: Cooking for me is a mindful act – a ritual that connects us to our traditions, to nature, and to each other. Every step, every detail, matters.
- Health and Wellness: I cook with a focus on health. I aim to create dishes that are wholesome, balanced, and good for the body, drawing inspiration from Japanese cuisine and our own Sattvic traditions.
- Sustainability and Waste Minimization: I believe in using every part of an ingredient, wasting nothing, and respecting the resources nature provides us. It’s about being mindful and grateful for what we have.
