parts and labor is the culmination of over twenty years of eating heavily, cooking professionally, traveling whenever possible, and the desire to express my thoughts, ideas, and experiences through the medium of food.  for the better part of my life, i've worked in some of the most celebrated kitchens between the west coast and new york city, including the lower east side's famed wd~50, san francisco's beloved rubicon, sacramento's the kitchen, and the mission district's beloved neighborhood anchor blue plate (where i've been the chef de cuisine since 2010).  my current style of cooking is an amalgamation of my childhood, travel, a respect for the classics, my love of re-invention, and the influences of the amazing folks i've worked with over the years (check out some sample menus here). additionally, i believe that supporting your immediate environments and artisans is also one of the many keys to advancing and sustaining this art form. 

i look forward to working with you...


photo:  amesia doles