Every great meal begins with the same questions that drive great products: Who is it for? How should it make them feel? What details matter? How do you create something memorable?
Long before I was designing brands and products, I was learning another kind of design. As a design intern with Panasonic in Japan, I quickly discovered that if I wanted to eat, I’d better learn how to use chopsticks. Hunger turned out to be a pretty effective teacher.
That experience sparked a lifelong appreciation for Japanese culture, craftsmanship, and the rituals that surround food. What began with one pair has grown into a collection of more than 500 pairs, gathered from travels, gifts, and memorable meals around the world.
Helping shape a fresh, savory snack bar designed to blur the line between nutrition and convenience, often described as “the salad bar you can carry in your pocket.” Branding, product development, storytelling, and food innovation rolled into one delicious challenge.
An idea still waiting to happen: a small self-serve freezer at the edge of our Ojai property, stocked with handcrafted seasonal sorbets: blood orange, Meyer lemon, strawberry, peach, fig, persimmon. Simple ingredients, small batches, an honor system.
What started as a backyard pizza project has become an ongoing exploration of fermentation, dough science, branding, handmade serving boards, and creating memorable evenings with friends.
More than 500 pairs and counting (50 on display). Collected over decades from travels around the world, each pair reflects a different culture, material, style, or memory.
Endlessly fascinated by well-designed kitchen tools: a knife that feels perfectly balanced, a clever citrus juicer, a brilliantly engineered peeler, a beautifully machined pepper mill. The best tools don’t ask for attention. They quietly make every meal better.
Two tools born out of the same curiosity that drives everything else here: can a calculator make a recipe better?
Dial in every variable that matters: thickness, chew, crisp, chocolate load, butter type, and chill time. Get a precision recipe scaled to your batch.
Build your own chili crisp from the ground up: heat level, crunch ratio, numbing spice, and aromatics, with a full method generated to match.
Dial in hydration, fermentation time, and dough ball size for regular or gluten-free dough, with a full gram-by-gram recipe built to match.
Food has a remarkable way of bringing people together. Some of my favorite conversations have happened over homemade pizza, around a backyard table, or while introducing friends to something they’ve never tasted before. It’s about generosity, about creating moments people remember long after the plates have been cleared.