Ed utilizes his pans, knives, and gadgets the same way a chemist uses beakers, Bunsen burners and petri dishes.  Chemistry in the kitchen, for sure!  As for the Julia bent, he can be obsessive about getting things right; so much so that he will think up a dish, create a recipe, study methods, break down components, and then, to the delight of neighbors of friends, he’ll prepare it over and over until it's just right.  Ed adores playing with his food and the passion he puts into it shines through in his cuisine. 

By day, Ed is a small business owner who works part-time as a freelance network engineer.  But the real fun happens for him when he puts on his apron and performs as a personal chef, caterer, and restaurant consultant.  Not only that, he has been known to run an underground pop-up restaurant that takes place in art galleries, businesses and private homes!   Ed is extremely talented, intelligent, inquisitive and charming.  Please see his signature menus below.






  • Ginger Lemon Grass Scallops


  • Spicy Tuna Rolls


  • Tom Yam Soup

Main Course(s)

  • Singapore Chili Prawns
  • Red Pork Curry
  • Stir Fried Kai Lan with Roasted Garlic and Miso


  • Almond Jelly with Sake Marinated Lychee and Dragon Fruit

One of our More Popular Menus, all of our Chefs are familiar with the history, myth and not so mythological aspects of the unique qualities of these dishes. 

Menu One

  • Asparagus Prosciutto Rolls
  • Roasted Figs Drenched in Jasmine Honey
  • Oysters 2 Ways: On the Half Shell, Rockefeller
  • Grilled Artichokes with Pesto Aioli
  • Traditional Caviar on Bleenies
  • Spicy Shrimp Tacos
  • Grilled Pineapple with Rum Sauce and Chocolate Ganache

Menu Two

  • Asparagus Dipped in Orange Hollandaise
  • Raw Figs Almond Ambrosia
  • Lobster Bisque
  • Artichoke Stuffed with Shrimp in a Creamy Chipotle Sauce
  • Mushroom Caps Stuffed with Escargot 
  • Roasted Shrimp with Herbed Goat Cheese and a Sweet Chili Sauce 
  • Chocolate Fondue With Fruits and Cheese

Amuse Bouche

  • melon soup with crispy prosciutto and chive oil.


  • seared japanese scallops
  • blonde miso with mirin and sectioned citrus supremes
  • macadamia nuts or pistacios


  • asparagus with crab garnish (braised and fried lamb neck, beef cheek, or oxtail) garnish
  • cauliflower puree with black truffle butter lardon garnish


  • braised leek with balsamic vin


  • mascarpone and snail tortellini (7 yolk pasta).
  • spring pea puree, peas, ?pea shoots? (availability), roasted red pepper coulis, lemongrass oil

Palette Cleanser

  • oyster on the half shell with seville orange and roasted jalapeno/serrano granita


  • sea urchin papas
  • sauteed wild mushrooms and chard
  • grilled quail
  • soy, star anise, cinnamon, red wine reduction


  • smoked turkey tonkotsu ramen and smoked turkey carnitas, shaved fennel, corn, winter shitakes, fried shallot


  • fresh fruit bruschetta with chantilly cream

Amuse Bouche

  • sashimi (mrkt availability dictates type), ikura, ponzu shooter


  • roasted shrimp on white bean salad

First Course

  • mushroom duxelle, black truffle butter, soft egg

Second Course

  • wild mushrooms in puff - green curry (or 5 spice) bechamel and wilted chard (or gai lan)

Palette Cleanser

  • fruit and ginger sorbet


  • cognac panang babyback ribs
  • pineapple, thai basil, lap cheong fried rice.


  • butter poached lobster tail
  • vanilla ginger beurre blanc, carrot emulsion, and brussel sprout fricassee


  • coconut panna cotta with tropical fruit