34 Brooklyn, NY
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My self-summary
One of those rare nyc natives with strong beliefs in moderate reckless abandon, scintillating adventures, carefully planned spontaneity and the merits of a home cooked meal.

Weak in the knees for calamari, Iced coffee, animals with a lot of connective tissue and the occasional soft serve ice cream, sesame bagel , roy orbison and a girl that can beat me to the next thought/pun.

Please note!- I'm A legit 6 foot, not an Okcupid 6 footer.. and you thought all of us brown south american boys were smalL AND pocket sized.
What I’m doing with my life
A journey that led me from philosophy to advertising to music to food.

Now a chef and owner of a small business that's not so small anymore.

Still trying to make time for music, photos hop fun and anything that is relatively hands on and transformative.

Sensualy led.
I’m really good at
Maintaining excellent milk/crunch ratio in cereal.


starting music and never finishing

The first things people usually notice about me
The pompadorableness
The wordplay
The loyalty
The sarcasm
and general jovial gregarious banter
Favorite books, movies, shows, music, and food
music- Los Angeles Negros, Los Iracundos, chicha libre, los hijos del sol, los mirlos, Los Hermanos Carrion, Leo dan, roy orbison, jimmy rodgers, hank williams sr, ELO, Alan PArsons, X, Flesh eaters, Link Ray, joy division, dock boggs, leadbelly, Klaus Schulze, Jean Michel Jarre, Otis redding, Ventures, sam cooke, black sabbath, bauhaus, wolfsheim, kraftwerk, eno, fripp, Trust, PRINCE PAUL, GRAVEDIGGAZ, DE LA SOUL, DELTRON, DONOVAN, TREX. BAUHAUS, BIG BLACK

film- Suspiria, Scenes from a marriage, Persona, Short CIrcuit, La Bamba, Tremors, i walked with a zombie

books- Antonin Artaud, DYLAN THOMAS,kierkegaard, heidegger, cioran, schopenahaeur, william blake, and lots of books and articles on audio production and mastering and EQ. Kitchen Confidential, The sickness unto death, The flavor BIBLE, George Will, Michael Ruhlman

food- I'm a beast. I prefer to make everything with my hands. Grow my herbs. Butcher my meat. Use every piece to reinforce flavors, viscosity sensuality. presence. depth. heat. shaping flavors and combining to create new ones and old ones.

Fine dining and crappy dining alike, sometimes you need awful omelletes, bad service, burnt coffee and mediocre Mexican.
The six things I could never do without
I spend a lot of time thinking about
Is it existentially better to under salt or over salt?
Restraint and caution versus reckless brilliance and brimming confidence?
On a typical Friday night I am
knee deep in collagen
The most private thing I’m willing to admit
When i was a young boy i was fascinated by the idea of mail order brides.. my parents weren't too happy when they received catalog's of Russian women looking for american husbands in their mailbox, oh svetlana !
You should message me if
**if you understand and respect the emulsification power of the egg.

** also- if you have skills to barter.. I can teach you how to make fresh mozarella, toss a pizza, make a baguette, make ice cream etc,,,what you got to share?

** You are GGG and the perfect blend of sassy, strong, sapiosexual, and sharp tongued

** you are open to something long term and meaningful but dont suffer from tunnel vision.. the bumps along the way make the ride.