How did you start your journey?
I specialize in Seasonal American cuisine. I like to base my menus off the fresh ingredients available at the local greenmarkets and butchers to make delicious meals.
Where is your cuisine inspired from?
I found my interest in food at a young age. Watching my mom cook over the years and how much she enjoyed it peaked my interested. She would grow her own herbs and vegetables, so I saw early on how important it is to use fresh ingredients. After college I went to work in the corporate world and would always come home, search recipes and try to teach myself to cook. With the desire to change careers and learn more about cooking I decided to attend culinary school. I graduated from The Institute of Culinary Education and immediately went on to work in some of the city’s best restaurants: Blue Hill, Craft & Back Forty West. From there I started my private chef business with the goal of bringing restaurant quality food and service to people in their home.
Line Cook | Craft | 2012
Line Cook | Blue Hill | 2011
No description provided.
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?