chef

Gochujang with chef Angel Barreto

I had the great pleasure of photographing a friend of mine, chef Angel Barreto of The Source by Wolfgang Puck (and my friend Brandi's beau), and a few dishes he was trying out for his culinary repertoire. For example: Japanese Curry emulsified with uni, Icelandic cod crusted with black tiger shrimp, English peas, roasted fingerling potatoes and chili oil - he's definitely going somewhere, y'all, and I'm not just saying that because Asian cuisine is near and dear to my heart. In fact, I'm saying it BECAUSE Asian cuisine is near and dear to my heart. The word fusion runs a cold shiver down my spine (get it, get it? cold fusion, low-energy nuclear reactions?) but Angel's food combines spectacular ingredients, modern technique, and my beloved Asian flavor profiles. It was a real pleasure watching him work and I loved spending time with them in the kitchen (she's a trained pastry chef & current manager at Restaurant Eve). Even better, I loved tasting everything after putting down my camera in between dishes. Follow him on instagram. 

Angel Barreto | Full Photo Set