Before becoming a personal chef, I worked on Broadway. I graduated from Yale in 1993, and my route into professional cooking took shape in 2003 after a summer of preparing food and hosting gatherings on Fire Island.

Travel has continued to influence what I cook. Exploring food traditions abroad gives me new dishes and techniques to bring into clients’ kitchens, alongside familiar meals adapted to their preferences and dietary needs.

Through ReMARKable Palate, I cook for private gatherings and prepare meals for regular clients across the New York metropolitan area. I also teach individual and group cooking classes, helping people become more comfortable preparing food themselves.

Sharing food extends beyond dinner service for me. I co-authored The Gilded Fork: Entertaining at Home and helped establish the Culinary Media Network. Writing, teaching, and culinary media have become different ways to share the curiosity that first drew me into cooking.