Much of my early career was spent learning in fine-dining kitchens. Between 2008 and 2011, my work in Europe took me to Noma, Mugaritz, Oud Sluis, and El Celler de Can Roca.

Back in the United States, I became Chef de Cuisine at the Willows Inn on Lummi Island. My subsequent roles included sous chef at Blue Hill at Stone Barns and head-chef positions at Flora Farms and Butterfield at Hasbrouck House.

I now bring more than twenty years of professional cooking experience to private dining and catering. For more than seven years, I have served clients across New York City, the Hudson Valley, and the Hamptons.

Some bookings call for an ingredient-focused tasting menu; others suit three courses or a relaxed dinner party. I work directly with the host to develop the food and also cater weddings, corporate events, and larger celebrations with the support needed for the occasion.