My father taught me to cook when I was ten so that I could prepare food for myself. That practical lesson became an interest, then a hobby, and eventually my profession.

I gained early experience in Rochester before moving to New York City in 2016. There, I joined Café Boulud and attended the Institute of Culinary Education. After three years at Café Boulud, I expanded my skills as a Sushi Team Leader at Wegmans in Brooklyn.

No Bounds Cooking gives me a way to bring those different experiences into clients’ homes. I offer private events, weekly personal-chef services, and cooking lessons, with food prepared around the needs of each booking.

My menus include Italian, French, Mexican, and Japanese options, alongside American dishes. For events, clients can choose individually plated courses or a shared family-style meal. Whatever the format, flavour remains the starting point.