I grew up immersed in the world of food, spending my days in my parents' restaurant and on their farm on Lummi Island. This early exposure to fresh, local ingredients sparked a lifelong passion for cooking. In 2013, I opened The Marshal, a New York City restaurant that reflects my commitment to sustainable practices and a deep appreciation for our region's bounty.
The Marshal, named after the Wild-Wild-West protector of farms, is the first American exclusively wood fired restaurant in NYC. In addition to supporting local farmers and producers, The Marshal has been reminding New Yorkers that they live in the heart of a thriving, productive, and award winning wine country - featuring only NY wineries on The Marshal wine list. In 2016, The Marshal was awarded the New York Wine & Grape Foundation's Restaurant Award. That same year it gained it's Snail of Approval from Slow Food NYC, and has always been a Three-Star Certified Green Restaurant.
I believe in using seasonal, local ingredients of the highest quality. This means our menus change with the seasons, sometimes even week to week, to showcase the freshest produce and ingredients. By supporting local farmers and producers, we're not only ensuring the quality of our food but also strengthening the backbone of our community.
