Before professional kitchens, there was cooking beside my mother, Jo-ann. She was my earliest culinary mentor.

I later worked at Buffet de la Gare in Hastings-on-Hudson under Gwenael Goulet, and at the original Chumley’s in New York City. My training also took me to Bologna for handmade pasta, Paris for pastry and San Sebastián for traditional and modern techniques.

Those experiences meet in On The Plate NYC. My menus follow the seasons, draw on different culinary traditions and remain grounded in French technique.

I cook for gatherings that vary considerably in size and atmosphere, from seated dinners to larger cocktail parties, working with a professional service team when the occasion calls for it.