I realized a love for cooking at the bottom of a canyon in Utah. Thanksgiving 2012 found me on a camping trip and, despite not being home with family, my friends and I found ourselves craving a substantial meal. We didn’t have a turkey, but I was undeterred; I managed to bake a pumpkin pie in a cast-iron skillet and give everyone a small comfort, a taste of home. That has become my guiding principle as someone who cooks for a living — food as hospitality, where the ultimate goal is to nourish and satisfy.

I have worked in kitchens up and down the East Coast, in settings from gastropubs to Michelin-rated restaurants. My love of food eventually drove me to pursue a formal education at the Institute of Culinary Education in Manhattan, where I studied Health-Supportive Culinary Arts. As someone who has dealt with food allergies and sensitivities throughout my life, the health-supportive program was of immense value, teaching techniques that would help to accommodate a variety of gastronomic conditions. 

I began offering my private chef services in 2023 in the hopes of experiencing a new side of the hospitality industry. As a private chef, the freedom to craft personalized menus and bring clients' culinary visions to life has been incredibly rewarding. Every dish is an opportunity to create something unique, and the greatest satisfaction comes from hearing the joy and appreciation in my clients' feedback. It's not just about cooking—it's about creating memorable experiences through food.