My Background

I grew up in a family of food lovers where food was the center of every celebration and everyone pitched in. Making and sharing food has been a part of my life as long as I can remember.

I decided to cook professionally in 2005.  I got my training in many NYC kitchens—from a boutique catering company in the East Village (where I started out apprenticing), to some of the city's top catering companies. I later branched out into the restaurant scene and worked at Pearl Oyster Bar and the MOMA cafes.  

I started my first personal chef job in 2007 with an amazing family that I had the pleasure of feeding full time for almost 6 years.  

In 2012, I was ready for a new challenge. I opened a cafe in Brooklyn as chef-partner. That was a tremendous learning experience. In addition to picking up a ton of new skills and developing some great new recipes including my "famous" kale & quinoa salad, I discovered that I thrive in a more personal setting. I have now relocated to sunny Los Angeles and returned to being a private chef, where I feel I do my best work.

My Style

My favorite dishes are inspired by the mediterranean, rustic and usually family style. My style is ingredient focused, based on seasonal, local ingredients with lots of fresh herbs, vegetables, lean meats and whole grains.

I do like to sprinkle in some comforting classics like a killer fried chicken or pot pie. I also don't hesitate to go a little more exotic with some Mexican, moroccan or Indian flavors.  

I believe in cooking with the seasons and letting perfect ingredients speak for themselves. Simple preparations, bright flavors—food that is nourishing & satisfying.     

I am experienced in meeting a variety of dietary specifics such as raw, gluten-free and vegan.

Nutritional Therapy

In 2014, I completed a certification course through the Nutritional Therapy Association and became a Nutritional Therapy Consultant.  

I now incorporate this wealth of knowledge into my recipes and menu planning. I work with individuals to improve their health and general well being using one of nature's most powerful medicines — FOOD!

In the Press

Remember, food is precious.

"Good food can only come from good ingredients. Its proper price includes the cost of preserving the environment and paying fairly for the labor of the people who produce it. Food should never be taken for granted." —Alice Waters