A menu has to work in the kitchen as well as on the plate. My consulting work covers the practical decisions behind it: ingredient sourcing, pricing, staffing, and the systems that allow a team to deliver consistently. I bring that operational experience to private dining, too.

My New York career has included the Dinex Group, the Metropolitan Museum of Art’s members’ dining operation, Battersby, and Rosewater. I later served as executive chef at Minetta Tavern and led the kitchen at Hawksmoor’s first US location. Those roles ranged from small tasting-menu restaurants to busy steakhouses.

I now offer culinary consulting and private dining projects through my own business. Clients can work with me on a new food concept or an existing operation, or book a tasting menu, wine dinner, intimate wedding, or larger shared feast.