It greatly pleases me to be able to share my love for cooking with my family, friends, and clients with whom I am fortunate to work closely. My approach is primarily plant-based, with humanely raised and fished animal proteins, and a minimal amount of processed foods. I am dedicated to creating well-balanced meals from local, seasonal, and organic products, and to help others lead lives in which they can experience the healing powers of food.
After receiving my bachelor’s degree in 2009, I attended the Natural Gourmet Institute - an organic, health supportive culinary school, which promotes the idea that what we eat significantly affects our health and well-being. Using only the highest quality of ingredients and specific techniques, I learned to cook with proficiency for all types of diets, allergies, intolerances, and diseases.
Upon the completion of my culinary program, I had the privilege of interning with Blue Hill at Stone Barns, a working four-season farm, restaurant, and educational center, focused on creating a consciousness about the effect of everyday food choices. After leaving Blue Hill, I worked at Rose Water, a charming seasonal, farm-to-table restaurant in Park Slope.
For the past six years, I have been sharing the skills and knowledge that I have attained as a restaurant chef with individuals who are interested in providing their families and themselves with wholesome, nutritious meals in their own homes.
I currently live in Brooklyn, NY and am a personal chef and consultant in the New York City area.