An egg is one of my favorite ingredients. Pasta, custard, meringue, an omelet—the range of possibilities still interests me.

I grew up in Queens and later moved to Long Island. Becoming a chef wasn’t my original plan. A brochure from the Culinary Academy of Long Island prompted me to visit, and I eventually graduated in 2005. Cooking gave my creative interests a professional direction.

That curiosity continues in my work with texture and presentation. I use classical techniques alongside modern preparations, including foams, and keep refining dishes until they earn a place in my repertoire.

Today, I travel to clients’ homes for private dinners, tasting experiences, and celebrations. Menus begin with a conversation about preferred ingredients, dietary needs, and the occasion.

I accept a limited number of engagements so I can give each one the time it requires, from planning through service.