After graduating from the Culinary Institute of America, I built my career in private service, cooking in homes and aboard motor and sailing yachts throughout the Hamptons, Florida, the Caribbean, and Europe. More than two decades of working closely with clients have taught me how personal a meal can be and how much the details matter, from the first conversation through the final course.

I am now based in St. Petersburg, where I create custom menus for private dinners, vacation gatherings, and intimate celebrations. My cooking is seasonal, ingredient-driven, and influenced by the places I have lived, worked, and traveled. I draw from Mediterranean, Asian, Latin American, and modern American traditions, allowing the ingredients and the distinct preferences of each client to guide the menu.

Bespoke events require more than great food; they require organization, flexibility, and an understanding of how the meal fits into the larger occasion. I manage every detail—from menu planning and sourcing through cooking, service, and cleanup—allowing my clients to fully host and enjoy their guests.

Earlier in my career, I became the youngest winner of the Concours de Chef Competition at the Antigua Yacht Show. My background also includes professional wine and cocktail service, allowing me to approach each event as a seamless, complete dining experience rather than just a collection of individual dishes.

I serve clients throughout the Tampa Bay area and remain available to travel for select events.