Experience

With over 15 years of experience at some of the most acclaimed establishments in the country, I’ve taken part in nearly every aspect of restaurant work from building out my own restaurant, to being an executive chef, to creating cocktails, and managing a wine cellar. I have made a career out of hospitality, always holding myself to the highest standards and pursuing excellence in all aspects of my work. My years of experience in the hospitality industry allow me to create meals and experiences tailored to whatever my guests are seeking.
I believe that food and beverage are important touchstones of culture. The universal act of eating nourishing food is an integral part of the shared human experience. Cooking is an act of transformation, using one’s knowledge and skill to transform ingredients into meals that feed the mind, body and soul. A core tenet of my ideology is that food should be prepared thoughtfully and with intent, it should nourish you and make you feel vitally alive.
**My latest project is a private virtual dinner party that explores a different theme related to food and culture every week.**

Skills & Services

Menu + Recipe Development

Product Sourcing

Food Costing + Budgeting

Research + Development

Food Safety analysis + Implementation

Offsite Events + Catering

Private Chef

Project Management

OS+E Analysis + Selection

Cocktail Creation + Costing

Wine Cellar Management

Guided Blind Wine Tasting

Quarantine dinner series

A private virtual dinner series that explores a different theme related to food and culture every week

Series 1 & 2

Exploring traditional Judeo-Christian feasts of spring

How Judeo-Christian thought and belief shaped the feasts of Passover and Easter. There is shared symbolism between the two holidays and feasts most notably exemplified by the egg

Easter Menu

Deviled Eggs

Maple Glazed Ham with Haricot Verts and Parker House Rolls

Strawberry-Rhubarb Galette

Passover Menu

Matzoh Ball Soup

Roasted Local Lamb Loin with Potato Kugel and Broccolini

Traditional Accompaniments

Series 3 & 4

Inspired by Scheherazade and the tales of One Thousand and One Nights

Pickled Eggplant & Feta with Sangak Flatbread

Carrot Cumin Soup

Lamb Meatballs with Tahdig

Figs in Syrup

Portugal, the intersection of exploration, food and wine

Brandade and Assorted Tinned Fish

Cataplana de Marisco

Pastéis de Nata

Series 5 & 6

I can’t believe this is vegan: tastefully reducing your environmental impact in 2020

Korean Temple Food consisting of Banchan: Dried Apple Salad, White Kimchi, Kirby Cucumber Kimchi, Breakfast Radish Kimchi, Pickled Nasturtium Leaves, Sweet Potato and Green bean Pancakes, Miners Lettuce and Rhubarb Salad, Tofu Braised in Mushroom Broth, Sweet Potato Mandu

Vegan Lasagna

Vegan Chocolate Mousse

Exploring Finland through two lenses: ancient and modern. The Kalevala and the role it had in shaping Finnish national identity. Finland is the happiest country on the planet three years in a row, why are they so happy and what can be learned from them

Smørrebrød

Lohikeitto

Venison Tenderloin & Elk Meatballs, White Asparagus, Lingonberry and New Potatoes with Goat Butter & Salmon Roe

Mämmi with cream

Karelian Pasty

Series 7

The noble Potato, a deep dive into its cultivation, history and mention in literature

Potato Dome

Potato Gnocchi with Wild Morel & Porcini Mushrooms, Parmesan and Beurre Fondue Sauce

Potato Semifreddo & Potato Foam with Balsamic Glaze, Ume-Shiso Powder and Potato Tuile

Potato Pogácsa

Series 8

“You eat with your eyes first”: The Aesthetics of Eating & Modern Art

While the senses of taste, smell, and vision are distinct, visual stimuli have been shown to alter the perception of taste, smell, and flavor. Color may be the most obvious visual cue, but expectations through learned associations are set by other visual cues as well, including gloss, evenness, and shape. These expectations exert cognitive top-down influences that can and sometimes do alter assessments of taste and flavor.

The Artworks

Three works of art were chosen as inspirations for the dinner, one per course

Claude Monet Meules

Georgia O’Keeffe’s Sky Above Clouds IV

François Morellet Untitled from 8 Trames 0°90° (8 Wefts 0°90°)

Crab Cake a la Le Bec Fin

Taking Flight: Chicken in Aspic with Maitake Mushroom ‘Feathers’ and Purple Cabbage & Cauliflower Purees

‘Morellet’ Cake

Series 9 & 10

Medieval Europe: feasting amid the pestilence (1100 - 1400)

Quails in Pastry Coffyns

Roasted Pig’s Head

Plum Posset

Sauce, an essential element in cuisines around the world

Samosas with chutney

Noodles with XO sauce

Blue Corn Atole

Whole Red Snapper with Pipián Verde

Tournedos Rossini

Lamingtons with Raspberry Coulis

Sommelier

Chef

Mixologist

Experience