I’m a chef, teacher, and lifelong student of how food shapes the way we live. For more than three decades, my work has moved between restaurants, education, and community-driven cooking - always guided by curiosity, craft, and a deep respect for ingredients.

I’m the chef and founder of Ned Ludd and Elder Hall, a restaurant and event space known for their seasonal, wood-fired cooking and thoughtful approach to sourcing and technique. Over the years, I’ve taught everything from bread baking and butchery to fermentation and whole-animal cooking, and I’ve shared my work through national publications and on the TV Food Network. At every stage, what’s mattered most to me is helping people understand why food works, not just how to follow a recipe.

In recent years, my focus has shifted more intentionally toward health and wellness. Not as a set of rules or restrictions, but as a lived experience shaped by what we choose to do, cook and eat every day. I believe that when cooking is grounded in solid technique, good ingredients, and a sense of balance, it naturally supports better energy, digestion, and overall well-being. Healthy food, in my view, should still be deeply flavorful, satisfying, and a pleasure to make and share.

Open Kitchen brings that philosophy into your home. Through private, chef-led cooking classes and intimate dinners, I work with individuals, couples, families, and small groups to build confidence in the kitchen and a more intuitive relationship with food. The goal isn’t perfection or performance - it’s a return to cooking that feels good, tastes good and does good, day after day.

When I’m not teaching, I’m usually outside with my family and dogs - cycling, foraging, fishing, and continuing to explore the connections between food, place, and living well.