I am a professionally trained chef with several years of experience working in high-volume and upscale kitchens, most recently as a Chef de Partie at The Westin Calgary Airport. My journey in the kitchen has shaped me into a chef who values consistency, flavor balance, and clean, elegant presentation.
I specialize in global cuisine with a modern Canadian approach, creating dishes inspired by North American, European, and Asian flavors while keeping them approachable and memorable. I enjoy designing personalized menus that reflect each client’s taste, whether it’s an intimate dinner, a family-style gathering, or a special celebration.
What makes my cooking unique is my focus on simplicity done right—using quality ingredients, efficient techniques, and thoughtful plating to create restaurant-quality dishes in any setting. I believe great food doesn’t need to be complicated; it needs to be executed perfectly.
A dish I’m especially proud of is my seared salmon with lemon butter sauce—it’s simple, elegant, and always leaves a lasting impression on guests.
Through my brand, Studio 67 Kitchen, I bring a professional, organized, and reliable private chef experience, ensuring every event runs smoothly and every guest leaves satisfied.
