MORE ABOUT NEIL

Training & Craft

After high school, I trained at Le Cordon Bleu in San Diego, where I graduated with honors and was named “Most Likely to Succeed.” Classical training gave me discipline and structure, but curiosity has always been my true compass.

In the Professional Kitchen

My career began in fast-paced, high-volume restaurants such as Blue Martini and Tai Foon, a major Asian-fusion restaurant group in the U.S. At Tai Foon, I progressed to Training Chef and Sous Chef, running demanding kitchens that served thousands each week. My work eventually took me from Arizona to California to help train teams and launch new locations — experiences that sharpened both my leadership and operational skills.

Life on the Road

Years later, I traded restaurant walls for the open road, working as a tour chef for international rock and pop artists including The Goo Goo Dolls, Counting Crows, and Pink. Touring across the U.S. and Europe, I helped manage a mobile kitchen feeding hundreds of crew members, dancers, and artists daily. It was intense, creative, and unforgettable — a lesson in adaptability, precision, and cooking under pressure.

Rooted in Spain

After my final tour, I settled in Spain with my family and spent several summers as head chef along the Mediterranean coast. When my first son was born, the pull toward something more grounded — and more personal — became clear.

That led to Tribus, the restaurant I opened with my family. Over nearly fourteen years, Tribus lived in several locations and evolved through many iterations, always guided by seasonality, creativity, and community. It became a place tied to memories, celebrations, and shared tables. Its success opened the door to catering, retreats, chef training, and menu and kitchen design, helping other restaurants find clarity, cohesion, and profitability.

Where I Am Now

In 2020, we closed Tribus — not as an ending, but as an opening. Since then, I’ve embraced a more fluid way of working: traveling, creating events, designing menus, and collaborating on projects that feel alive and meaningful.

After nearly thirty years in kitchens, I can say this with certainty: change is my favorite ingredient. I thrive in evolution — in discovering new directions, refining ideas, and creating food that feels both grounded and surprising.

I love what I do. I’m grateful for every chapter. And I’m always curious about what comes next.

Thank you for being here.

— Neil