Exquisite Culinary Experiences

My Story

After graduating from the Institute of Culinary Education, I went on to work in Michelin-starred restaurants including Blue Hill and Craft. After years in professional kitchens, I launched my private chef business with a simple goal: to bring restaurant quality food and service into my client’s homes. My cooking is rooted in seasonality, drawing inspiration from what ingredients are available at the moment. I source all my ingredients from the New York Cities best greenmarkets, butchers and fish markets.