My dedication to culinary artistry began as a child growing up in Rochester, New York.  The grandson of New York restaurateurs, my palate and fervor for creating evolving flavors developed early. By age 8, I was delighting my family with my mastery of fruit-filled crepes and my devotion to flourishing my culinary knowledge.

Since graduating from Johnson & Wales, I have had the pleasure of perfecting my craft across the country at several luxury establishments, such as The Strathallan Hotel, La Bonne Maison, The Appleton, and working exclusively with V.I.P. clientele through, California Zephyr Railcars.

I currently create for private clients in Laguna and Newport, catering to their cultivated tastes in haute cuisine and impeccable standards of service. Whether cooking for a family of four or managing events on a grand scale, I consistently transcend expectations and leave an impression of excellence. Creating memorable dining experiences is where my artistry shines.

Having access to fresh, ripe ingredients year round, has elevated my creations and allowed me to experiment with a vast range of flavors, which I’m excited to share with you.