A private dinner gives me the opportunity to build a meal around the people at the table. Through pH Food, I offer experiences ranging from small gatherings at home to larger private events.

My background includes more than sixteen years in the food industry, with experience cooking and managing kitchens in New York and elsewhere on the East Coast. I graduated from the Art Institute of Philadelphia before developing that experience professionally.

I describe my cooking as modern American, using contemporary techniques to reinterpret familiar dishes. My published menus also draw on French, Italian, Mediterranean, and Japanese cooking, giving clients several directions to explore.

A menu might bring together seafood, vegetables, pasta, and a composed dessert across several courses. Examples from my work include crispy-skinned Arctic char and carrot cavatelli. I enjoy using those different courses to create a complete dining experience for the occasion.