02 / 04
From the grill
Bacon Jalapeño Burger
Beef · bacon · cheddar · jalapeño jam
- Grilling
- Condiment
- Assembly
A chef’s portfolioTechnique. Practice. Progress.
Signature dish 01 / 04
Prime Rib
Slow-roasted beef · potato purée · pan jus
- Roasting
- Temperature control
- Sauce work
Selected work04 dishes / an ongoing practice
Food I’m proud of,
and the skills behind it.
Built on the fundamentals.
Refined with every service.
A collection of plates
and the work behind them.
Placeholder photographs are labeled while I prepare photographs of my own work.
03 / 04
Pan + grill
Grilled Pork Chop
Hard sear · seasonal vegetables · pan sauce
- Searing
- Basting
- Pan sauce
Process / Behind the plate
The work before the plate.
Heat, timing, and knowing when to leave it alone. A place for a closer look at the process.
Process / still placeholderEnlarge photo
04 / 04
Seasonal feature
A Change of Season
Seasonal vegetables · fresh herbs · a brighter finish
- Vegetable cookery
- Seasoning
- Plating
Kitchen experience
Built through
the work.
Grill & roast
Steaks, burgers, prime rib, and pork chops. Managing heat, doneness, and resting time through service.
Across the line
Experience on sauté, fryer, and cold-side stations, with attention to preparation, timing, and the finished plate.
Service fundamentals
Mise en place, station organization, and coordinating the elements of a dish for service.
The chef behind the work
Good food.
Better every day.
My kitchen experience is centered on the grill: steaks, burgers, prime rib, and pork chops, alongside work on sauté, fryer, and cold-side stations.
I care about sound fundamentals, a well-organized station, and food that gets better with every service. This is a collection of the dishes and techniques I’m continuing to develop.
Next service. Next opportunity.
Let’s make
good food.
For kitchen opportunities and a conversation about the work, get in touch.
djontheline@protonmail.com