In my early 20’s, after a few years of working at the restaurants Alinea in Chicago and The Willow's inn in WA, I worked in San Francisco as a sous chef at the restaurant Saison. I had joined the team as they were opening their brick and mortar space and in the span of 4 years time we earned three Michelin stars and a place on the top 100 list. To say it was hard work would be an understatement, though mostly self imposed, I was inseparable from the place. 

On my days off, between the necessities, I would spend it exploring art, food, and the terrain of the coast. The concept of a dinner series came to me while exploring the de young museum seeing art broken up in series of works. I loved the idea of dinners being unique to a series, unlike the fami...