THE FUNDAMENTALS In my earliest days in the kitchen, I dreamed of crafting dishes that were free of noise and distraction; food that was wonderful to eat and to look at, that pushed boundaries and could tell a story. I sought clarity and harmony, but it felt unattainable, undefinable, like an itch I couldn't scratch. It has taken my entire career to learn, to grow, and to attain the confidence to fully express myself. Now, after all this time, I would like to--no, I need to--put it into words. This thinking evolved to become the Fundamentals. Over many years, the ideas that would become the foundation of our kitchen existed only in the abstract. I chased, not knowing exactly what I was pursuing. I operated only on instinct.

But, something was missing: I realized I needed language to represent these principles, to communicate to our team how to cook the way I envision and why we cook the way we do. Remember: the work we do is not the craft of an individual; the kitchen relies on collaboration, but it does need direction. Every dish we create, every plate we serve--must adhere to these four fundamentals. On the surface, they may seem simple, but they are anything but. It's important to note that in their application, these concepts can clash, but it is our task to find balance between them. This is our guide every day in the kitchen. It may sound strange, but defining a set of rules has actually given us freedom. Sometimes, it feels as if we've learned a new language, a new vehicle of expression.

It's as if we stand at the beginning of our journey again. DELICIOUS Our food must be delicious. This needs to be an immediate and visceral response. Either it is or it is not delicious. There is no gray area here. I hold myself to showcasing our ingredients as pure expressions of themselves--serving them with the intention that they taste like what they are. I want carrots to taste like carrots; I want beef to taste like beef--the most pristine and perfect example I can present. BEAUTIFUL Aesthetics are impactful, holding great weight.

When you look upon a dish, it must be beautiful. For me, the allure is in the natural, the organic, and the minimal--and it must appear almost effortless. The plate as a whole must be considered--but the elements themselves must guide our eye and our hand. CREATIVE We must push ourselves to be creative and to challenge our ideas and beliefs. Only then can we truly discover and create fresh and exciting things. Exploring new techniques, flavors, ingredients; finding elements of surprise and intrigue--this is essential. Without creativity, our food will not evolve. INTENTIONAL A dish needs to have a story.

A dish's existence needs to make sense--whether that means we are drawing from the past, the present, the future, or another narrative. Inspiration can come from the season or the farmer and the land; a memory of childhood or a lesson from a mentor in the past; the work of artists in other mediums. An intentional dish is one with soul.