IMG_1778Restaurant work and being creative with food is in my DNA. My great-grandfather on my mother’s side owned a wine shop, and my great-grandfather on my father’s side was a trail cook for the men who drove cattle up and down the California coast during the Gold Rush. My grandfather was a dim sum chef and my father owned a restaurant. Starting at the age of nine I spent my after school hours in the restaurant kitchen where I watched and learned from the chefs. At fourteen I was helping out in the restaurant; I took orders over the phone, fried egg rolls, helped make enormous batches of wontons and pitched in to prep vegetables.

From that experience I developed a love for working with food and get great satisfaction from presenting it to others. I started my working life as an engineer, but when I had the chance, I turned to the pursuit of my true interest: making people happy by cooking for them. While training in the Culinary Arts and Hospitality program at the City College of San Francisco, I found my love for working with pastry and desserts. Atelier Colibri is the realization of my dream to spread love and happiness through food.


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