The nickname Octoman gives you a fair idea of one of my favorite ingredients. Octopus is a recurring feature of my cooking, and sourcing specialty seafood has brought me into contact with chefs and restaurants across the country. My menus also include grilled meats, vegetables, and casual taco-party food.

Food events have been a substantial part of my working life. I’ve cooked at gatherings including South Beach Food & Wine, Heritage Fire Aspen, Grill Hampton, and the James Beard Celebrity Chef Tour in Denver. I also hosted Beyond the Dish, which appeared on NYC television and taxi screens.

For private clients in the Hamptons, I offer both seated meals and more relaxed buffet-style dinners. I work with local purveyors and develop the menu around the group, including dietary preferences. Whether I’m preparing seafood or a vegetable-focused spread, fresh ingredients remain central to what I serve.