My background combines restaurant cooking, hotel banqueting, and private service. Early roles in San Francisco were followed by work at properties including the Fairmont Sonoma Mission Inn, Monterey Plaza Hotel and Spa, and Fontainebleau Miami Beach.

In New York, my experience included Tribeca Rooftop and private-chef work on the Upper East Side before I established JP Fine Foods. Those different settings taught me how to prepare for both intimate dinners and larger catered occasions.

Today, I attend each of our private events, supported by service staff. Multi-course tasting menus and cocktail parties are central to the business, while weekly meal-preparation delivery provides another option for regular clients.

Seasonal ingredients and presentation guide the menus. My published offerings range from French and Italian tasting experiences to Asian-fusion dishes, with food and drinks planned together for clients who want a fully serviced evening at home.