About Notes on Cooking

I was looking for a different way to do what I love. I as soon as I saw the place, it felt like an opportunity to step away from the usual restaurant model and create something more personal, both to cook from and to experience.

What I’m creating here is a working food space rather than a fixed concept. Part kitchen, part dining room, part workshop. A place where people gather, where food is cooked thoughtfully.

I’ve moved away from a conventional kitchen, towards something that feels right for the building. Cooking mostly happens over fire — with wood-fired ovens and stoves placed within each room. It allows the cooking to move through the space, creating a different way for us to cook for and serve our guests. It changes how I work, how I spend time, and what ends up on the plate.