My culinary journey began in childhood, as I was always fascinated by trying new ingredients and testing new recipes out on family and friends. It soon became clear, that my path lay in feeding people well. After an apprenticeship with world renowned chef Larry Forgione at An American Place, I began my formal training at the Culinary Institute in Hyde Park, New York.
Shortly after completing my externship at Caneel Bay Resort on St. John, USVI, I had the opportunity to compete on the 4th season of FOX’s Hell’s Kitchen. Winning that season allowed me to continue my training, working side-by-side with Chef Gordon Ramsay, as the Executive Sous Chef at Restaurant Gordon Ramsay in The London Hotel in West Hollywood.
After working with the amazing team at Restaurant Gordon Ramsay, I had the privileged of assisting Thomas Keller in the opening of Bouchon Bistro in Beverly Hills. Under the detailed eye of Chef Keller, I developed a repertoire focusing on seasonal, authentic French cuisine
After years of working in some of the best kitchens in the world, I wanted to enhance my knowledge of fine wine and hospitality sales strategy. This drive led me to the Napa Valley, where I became a Certified Sommelier, and assisted in the planning and development of the demonstration kitchen, and culinary programming at B Cellars Vineyards & Winery. Over the past decade, I have been been fortunate to consult with several Napa luxury brands to build and enhance their culinary and hospitality experiences. This special place offers unparalleled seasonal products, and I am blessed that I am able to utilize my talents to enhance the Napa Valley Experience for unique and returning visitors to wine country.
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My culinary journey began in childhood, as I was always fascinated by trying new ingredients and testing new recipes out on family and friends.