I have been cooking professionally for over 20 years. The first 15 years of my career were spent studying at the world's most renowned fine dining establishments.

I worked throughout Europe from 2008 to 2011 at Noma, Mugaritz, Oud Sluis, and El Cellar de Can Roca before returning to the United States as Chef de Cuisine at The Willow’s Inn on Lummi Island, where I helped the restaurant win multiple James Beard awards. I then moved cross-country to work as a sous chef at Blue Hill at Stone Barns before becoming Head Chef at Flora Farms. I also served as Head Chef at Butterfield at Hasbrouck House in the Hudson Valley before delving into the world of private dining.

I have been a private chef serving NYC, The Hudson Valley, and The Hamptons for the past 5 plus years. I have vast experience serving high-net-worth clientele, celebrities, large and small families, and corporate dining.