My culinary roots were forged in New York City’s most respected kitchens—starting with the late Chef Floyd Cardoz at Tabla, where I learned the art of bold, spice-layered cooking. I went on to join the opening teams at ABC Kitchen and ABC Cocina (Jean-Georges Management) under the mentorship of Chef Dan Kluger, where our work earned a James Beard Award for Best New Restaurant by championing seasonal, ingredient-driven cuisine.

From there, I led high-volume catering at Union Square Events and later became Culinary Operations Director for Delicious Hospitality Group, overseeing restaurants like Charlie Bird, Pasquale Jones, and Legacy Records. I've also produced private dining and VIP events alongside some of the nation’s top hospitality production teams known for producing the Met Gala.

Now,, I bring that experience into homes across north county San Diego and south Orange County. My cooking is rooted in seasonality, always organic when possible, and centered on integrity, technique, and care. I specialize in intimate gatherings, private celebrations, and elevated meals that honor both the ingredients and the people gathered around the table.