About Me

My Work

As a private chef, I use my experience and knowledge to create personal, lifelong memories for my clients through food. I believe food must first and foremost be delicious and nutritious, and once that is accomplished, it sets the stage to create unforgettable moments in life to be cherished with loved ones.

My Story
I didn't always know I wanted to be a chef. Out of college, my first position was as a commercial real estate fund analyst—and while the foundation of business knowledge I learned in this field was invaluable, I wanted to apply it to something aligned with my passion. I wanted to work with my hands, to create something physical, and to provide a service that brought people together.

A solo trip backpacking through Peru, Chile, Argentina, and Bolivia left me inspired like never before—walking through the markets, I tried the unbelievable variety of produce I had never seen. I took cooking classes in new cities. I imagined what being a chef back home might look like on overnight bus rides through the Andes mountains.

When I returned to Philadelphia, I got a job cooking garde-manger for one of the most respected chefs in the city. It was the most difficult work year of my life, but also the most rewarding. I have since gone on to work at some of the most notable restaurants in the States:

Zahav (Philadelphia)

Hiroki (Philadelphia)

SingleThread (Sonoma, CA)

Then, following a wonderful experience as Chef de Cuisine of Morcilla in Pittsburgh, PA and starting a family, a change of pace in my life was due. Being a private chef allows me to further my cooking and hospitality skills but through a different lens—a more personal and gratifying one. And through my consultancy work, I am able to put my business acumen to good use helping others achieve their dreams of running a successful restaurant or food business.

Through my experiences traveling and working as a chef, I have mastered so many technical cooking skills, learned first-hand so much about the restaurant business, and just as importantly, so much about the art of hospitality—anticipating the needs of my guests—and I hope to share it all with you!

When I am not cooking professionally, I enjoy time with my wonderful family in Pittsburgh, usually cooking for fun!