A dinner party, a weekend away, and a busy working week each call for a different kind of cooking. My private chef work covers all three. I prepare seasonal dinners, personalized meals for the fridge, and grazing tables for gatherings across New York City, Long Island, and the Hamptons.

Before working with private clients, I built my experience in country clubs, restaurants, luxury catering, and freelance assignments for Food Network. I studied Culinary Arts and Food Service Management at Johnson & Wales University. That combination of training and varied kitchens informs how I plan a menu and carry it through to service.

Local produce, artisanal ingredients, and sustainably raised meats are central to my approach. Alongside cooking for households, I develop recipes for food publications, lifestyle brands, and wellness businesses, another way for me to turn seasonal ingredients into something people can make and enjoy.