Seasonal produce shapes the private dining experiences I create. I work across New York City and Northern New Jersey, developing menus for private clients, executives, and brands, and personally leading each engagement.

My formal training includes a bachelor’s degree in Culinary Arts and Food Service Management from Johnson & Wales University, where I also studied pastry. Further wine studies in Germany broadened my experience of pairing food and drink.

Caribbean, Asian, Mexican, and French influences are part of my cooking. I focus on bringing flavour, presentation, and nourishment together, with locally sourced ingredients where possible and attention to reducing waste in the kitchen.

Beyond private dining, my work includes food education, writing, and selected media collaborations. Through Food4Foodies, I explore ingredient transparency and nutrition literacy. Mentorship and community involvement are also part of how I contribute to the wider food industry.