The ingredients usually decide where a menu begins. My cooking focuses on local sourcing, seasonality, and sustainable ingredients, with an interest in foraging and finding produce that brings something distinctive to the plate.

My professional background spans approximately two decades. Travel and work across Europe, Australia, China, and Southeast Asia have broadened my experience, while New York kitchens have been central to my career. Along the way, I have worked with chefs and restaurateurs including Tom Colicchio, Stephen Starr, and Justin Smillie.

Through my private-chef services, I prepare meals in clients’ homes and cater weddings, dinner parties, and other private events. My Heat & Eat service also provides freshly prepared meals delivered weekly, giving clients an option for everyday dining.

Another part of my work happens behind the scenes. I help food businesses develop menus, train staff, and improve kitchen operations. Supporting younger chefs and creating a constructive working environment are important parts of how I lead a kitchen.