I’ve been cooking professionally for over twenty years, with a background that blends formal training and extensive real-world experience. I trained in Toronto through industry apprenticeships rather than a single culinary school, developing my skills in high-volume catering, fine dining, and private UHNW service across estates, villas, and yachts.

My style was shaped by classical French foundations, event-driven precision, and years of working in environments where consistency and refinement matter.

The dish I’m most proud of tends to change with the season, but one constant is my ability to build elevated meals from minimal ingredients — a skill that’s defined much of my career. If I had to choose one, it would be a slow-braised short rib with black garlic, caramelized onions, and a clean, restrained plate: simple, confident, and technically tight.

My cooking is grounded, intuitive, and deeply experienced — the kind of food clients trust because it’s honest, precise, and quietly exceptional.