I have wanted to be a chef for as long as I can remember. My earliest memories are of me cooking with my mom and watching/studying Julia Child, Harold Mcgee, or anything I could learn from. Cartoons and comic books didn't interest me but a perfect scrambled egg or how to set a table for Thanksgiving did. I've learned that love always belongs in food and how to turn nothing into something that brings people together.

Over the years I have led kitchens in cuisines ranging from Italian and French to Cuban, Spanish, American, and more, with extensive training in vegan and vegetarian cooking. Each experience gave me knowledge and resilience, but what defines me most is my passion for creating food that makes people feel something. For me, food prepared with love and respect lasts a lifetime. My favorite moments are when a guest sits down carrying the weight of a long day, and then I see their face change with that first bite. The smile, the laughter, the shift in energy, that is why I do this. Cooking is not just about technique or using the best ingredients. That is a huge part of it of course. That's not the only thing it is about though. I believe it's about connection, and every dish I prepare is driven by that belief.

At the heart of it all is my family. My wife and daughter are my greatest inspiration, and everything I bring to the kitchen comes from the love and purpose they give me. This is who I am. I'd love to share more of my story and my passion for cooking during your next event. "Cooking is a philosophy; it's not a recipe." -Marco Pierre White

For me, cooking is...

Cooking is my passion and my way to turn simple ingredients into unforgettable moments that bring joy and connection to the table.

I learned to cook at...

So many to list. I learned to cook from my great-grandfather, my mother, and incredible chefs like my mentor Chris Montgomery at The Quarter Bistro.

A cooking secret...

My secret is to never forget my why which is my family. The key ingredient is always love, and if you do not have it, make it.

My menus

Mediterranean/Greek Inspired Menu

STARTER

Choose 1 dish

Baked Feta - roasted tomatoes, olives, and herbs, served with warm flatbread

Whipped Feta with Warm Pita - Creamy whipped feta topped with olive oil, lemon zest, and oregano, served with warm pita and seasonal vegetables for dipping

FIRST COURSE

Choose 1 dish

Classic Greek Salad – Crisp romaine, marinated olives, cucumber, tomato, red onion, feta, and oregano vinaigrette

Lemon Orzo Soup - A comforting Mediterranean-style orzo soup with vegetables, bright lemon, fresh dill, and a light broth that sets the tone without feeling heavy

MAIN COURSE

Choose 1 dish

Bone-In Lamb Loin - with roasted root vegetables, pomegranate molasses, and charred broccolini

Petite Beef Tenderloin & Chef’s Market Fish – Seared petite tenderloin paired with the chef’s selection of Mediterranean white fish, served over truffle mashed potatoes and crispy Brussels almondine. Finished with a light saba reduction

Market Fish – 'Seared' market selection Mediterranean fish, served over truffle mashed potatoes and crispy Brussels almondine. Finished with a light saba reduction

DESSERT

Choose 1 dish

Olive Oil & Citrus Cake with Mascarpone Cream and candied lemon

Selection of Chef's favorite Baklava

Warm Wildberry Crumble – Seasonal berries baked beneath an almond-oat topping, served with Greek yogurt semifreddo and local honey drizzle. (Prepared GF)

Vegetarian & Locally Inspired A La Carte Menu

STARTER

Choose 1 dish

Braised Portobello & Crispy Polenta – marinated portobello paired with crispy polenta, parmesan, roasted tomato jam, thyme cream

Burrata con Pomodorini e Basilico – creamy burrata with roasted cherry tomatoes, basil oil, and crostini

Charred Corn Fritter – pan-crisped sweet corn cake, smoked paprika aioli, charred peppers, queso fresco, micro herbs

Chicory Canapés - Endive or radicchio leaves filled with babaganoush, roasted carrot brunoise, pomegranate seeds, pickled onion, EVOO drizzle, and balsamic glaze

FIRST COURSE

Choose 1 dish

Citrus and Fennel Salad - arugula, beets, citronette, and toasted pistachio

Cauliflower Velouté — slow-roasted cauliflower, sharp cheddar, black pepper crisp, chive

Chilled Tomato Gazpacho – cucumber, garlic, Fresno chili, olive oil, herbs

Classic Caesar - parmesan Frico, radish, baby romaine, lemon anchovy dressing

MAIN COURSE

Choose 1 dish

Charred Cabbage with Black Garlic & Hazelnut Gremolata Seared cabbage wedge glazed with black garlic, plated with smoked onion purée, roasted fingerlings, and hazelnut–parsley gremolata

Charred Kohlrabi Steak with Citrus-Miso Glaze Thick-cut kohlrabi seared and glazed with yuzu–miso. Served with sesame–ginger soba (GF buckwheat), pickled daikon, and crispy kale

Squash & Mushroom Risotto Stuffed Pepper – sweet peppers filled with wild mushroom & squash risotto. Finished with roasted parsnip purée, blistered tomato, pickled pearl onion and gremolata crumb

Sweet Potato Gnocchi — hand-rolled gnocchi, cauliflower two-ways, brown butter, sage, parmesan

Roasted Cauliflower Steak - Plated over a root vegetable purée & herbed quinoa. Finished with chimichurri, pomegranate seeds, and toasted pepitas

DESSERT

Choose 1 dish

Deconstructed Black Forest Cake - Dark chocolate sponge, cherry gelée, kirsch-soaked cherries, almond crunch, and whipped cream

Flourless Chocolate Torte - With hazelnut praline, crème anglaise, and chocolate ganache

Olive Oil & Citrus Cake with Mascarpone Cream and candied lemon

Panna Cotta - Silky custard set with cream and vanilla, finished with seasonal fruit compote

Spiced Poached Pears - Mulled wine poached pear with mascarpone, candied ginger, and pistachio crumb

Locally-Inspired Classic A La Carte Menu

STARTER

Choose 1 dish

Chef’s favorite selection of fresh local bread served with whipped honey and olive oil, dipping oil, and lemon whipped ricotta

Local inspired charcuterie presented family style or plated individually. Two meats, three cheeses, seasonal vegetables, preserves, & scratch-made breads

Braised Pork Belly crostini - local ciabatta, cider glaze, pickled mustard seed, fennel, fresh herb finish,

Charred Corn Fritter – pan-crisped sweet corn cake, smoked paprika aioli, charred peppers, queso fresco, micro cilantro

Seared Scallop & Crispy Polenta - Perfectly seared scallop atop golden polenta, with Bloody Mary aioli, herbs, lemon oil, and a touch of Aleppo pepper

FIRST COURSE

Choose 1 dish

Butternut Squash Soup - Silky puree with cashew-coconut crema, spiced pepitas, chili oil, and herb ash

Chestnut & Wild Mushroom Bisque - Truffle crema froth, crispy shallot, and chives

Roasted Tomato Bisque - local tomatoes, basil oil, petite grilled cheese croutons, parmesan

Classic Caesar - parmesan Frico, radish, local baby romaine, lemon anchovy dressing

Compressed Melon Crudo - basil oil, local micro greens, whipped goat cheese, olive oil, pomegranate arils, radish

Local House Salad - Artisan lettuces, seasonal vegetables, paired with a local honey-citrus vinaigrette

MAIN COURSE

Choose 1 dish

Steak & Potatoes – Local Prime Selection (cut & temp TBD after consultation), with butter-poached potatoes, candied carrots, blistered tomatoes, maître d’ butter, and bordelaise

Bone-In Lamb Loin - with roasted root vegetables, pomegranate molasses, and charred broccolini

Braciole alla Napoletana – Rolled beef with herbs and cheese, braised in rich tomato sauce, served with parmesan polenta

Beef Filet - Garlic-herb butter-finished local filet with Chianti reduction, truffle potato purée, and gremolata crumbs

Grilled or Seared Market Fish (Swordfish, Mahi, or what is market selection at time) : over parsnip puree, roasted tri-color cauliflower, pistachio-pesto, finished with a sundried tomato buerre blanc, and microgreens

Market Fish - Fresh seasonal selection with charred asparagus, pearl onions, and mushroom brodo. Garnished with microgreen & herb salad in lemon-herb oil

Market Fish - Served with braised cabbage, blistered tomatoes, English peas, and asparagus. Finished with chimichurri and fennel-arugula salad

Pollo a la Brasa – Peruvian-style roast chicken with aji verde, roasted sweet potatoes, and charred vegetables

Roasted Squash with Stuffed Pepper – sweet pepper filled with wild mushroom risotto, roasted parsnip purée, blistered tomato, pickled pearl onion, crispy leek (Vegetarian)

Charred Cabbage with Black Garlic & Hazelnut Gremolata Seared cabbage wedge glazed with black garlic, plated with smoked onion purée, roasted fingerlings, and hazelnut–parsley gremolata. (Vegetarian)

Roasted Cauliflower Steak – over lentil–cashew purée, finished with chimichurri, pomegranate seeds, toasted pepitas (Vegan)

DESSERT

Choose 1 dish

Flourless Chocolate Torte - With hazelnut praline, crème anglaise, and chocolate ganache

Mocha Pot de Crème — rich chocolate-coffee custard, topped with whipped cream and shaved nutmeg

Olive Oil & Citrus Cake with Mascarpone Cream and candied lemon

Tiramisu Classico - Traditional espresso-soaked ladyfingers with mascarpone cream and cocoa

Tiramisu ‘Noël’ - Classic tiramisu reimagined with gingerbread sponge, espresso, mascarpone, and cocoa

Warm Apple Crisp - cinnamon ice cream, caramel drizzle, toasted oat streusel

Warm Wildberry Crumble – Seasonal berries baked beneath an almond-oat topping, served with Greek yogurt semifreddo and local honey drizzle. (Prepared GF)

Panna Cotta - Silky custard set with cream and vanilla, finished with seasonal fruit compote

Scratch-made Cannoli - Choice of trio of seasonal flavors or classico. TBD after consultation