I am a private chef who believes food is more than something we eat. It is an experience that brings people together and creates lasting memories. My passion for cooking began when I was young, experimenting with flavors in the kitchen and learning how ingredients could tell a story on the plate. Over time, that curiosity grew into a career built on discipline, creativity, and respect for the craft.

I trained at the Culinary Institute of America in Hyde Park, New York, where I studied Applied Culinary Arts and Hospitality Management. I also earned certifications including Certified Executive Chef, ServSafe Food Protection Manager, and specialty training in Italian and French cuisine. These experiences shaped the way I approach both cooking and leadership in the kitchen.

Today, I create bespoke dining experiences for private clients, from intimate dinners to multi-course culinary events aboard luxury yachts. I enjoy sourcing unique ingredients such as Italian truffles, Spanish saffron, heirloom vegetables, and sustainable seafood to design menus that feel thoughtful and memorable.

Outside the kitchen, I stay inspired through travel, running, exploring farmers’ markets, and sailing on the Chesapeake Bay. I also volunteer with Feed the Future Virginia and mentor young aspiring chefs whenever I can.