My culinary journey began as a child, standing on a stool in my grandmother’s kitchen; helping make cannoli shells, sourdough bread, fresh pasta with ragu, summer pesto, baked seasonal tarts and so much more. The aromas of her kitchen still linger in my memory.

I honed my skills at Johnson & Wales University, studying culinary nutrition and food product development. I then trained in New York City under renowned chefs including Gordon Ramsay, Mario Batali, Marcus Samuelsson, and Anthony Sasso. There, I developed my own culinary voice and style.

Since 2008, I’ve worked as a private chef for families, musicians, athletes, and people just like you. Always striving to grow, I completed a graduate education in nutritional sciences and became a registered dietitian to better understand food, health, and how to best serve my clients and my family.

In pursuit of that philosophy, I’ve worked on organic farms and become attuned to the natural rhythms of the land. Every element—from how an animal is raised to how the soil is nourished—deeply influences not just the quality of an ingredient, but the complexity of its flavor. I believe every ingredient carries a story.

To me, food is a deeply personal expression of health, heritage, and hospitality. It should nourish our souls, heal us, and allow us to live the life we want. I look forward to meeting you and your family, and sharing that passion with you.