Not like most chefs.

I don’t have the typical, growing-up-by-my-grandmother’s-apron-strings kind of origin story.

In fact, it was serendipity that lead me down the cookbook aisle at 12 years old in search of a hobby to fill my weekend afternoons. I spent the next decade teaching myself how to cook, begging my parents to buy esoteric ingredients, and subjecting them to some truly shocking dinners in the process (sorry!).

Upon graduating college, I realized this little hobby I cultivated had grown into a full-blown passion. I withdrew my law school applications, moved to New York, and traded in business-casual for chef whites at the Institute of Culinary Education.

I spent the next years climbing the ladder in highly-rated restaurants across the city, learning from excellent mentors and great chefs who have all contributed to my unique and varied repertoire. Now I look forward to bringing this wealth of knowledge to your table.