A former cooking instructor turned private chef, I bring both technical knowledge and thoughtful intention to every table I serve. My work is rooted in sourcing from regenerative farms and selecting the highest-quality meat, seafood, and produce available. I believe food has the power to repair and reconnect, and I approach each dinner as an opportunity to strengthen the integrity of the American food supply chain, one meal at a time.

For the past three years, I have worked as a private chef in Los Angeles, providing personalized weekly meal preparation for clients with medically required restrictive diets, as well as designing elevated culinary experiences for high-profile events. My work includes Coachella artist houses, B2B development gatherings, and private celebrity dinner parties, where precision, discretion, and creativity are essential.

In addition to private dining, I co-chef a monthly pop-up supper club, the LA Supper Series. This intimate dining experience celebrates seasonal ingredients through artistic interpretation, weaving together personal memories and global influences into thoughtfully curated menus. What began as a local concept has expanded to Ojai, with upcoming events planned in Italy, and a cookbook currently in development for publication in 2025.

My cuisine is guided by seasonality, sustainability, and storytelling. Each menu reflects a balance between nourishment and artistry, creating experiences that feel both deeply personal and globally inspired.