Cooking has been part of my life for years, but professionally, I’ve spent the last several years refining my craft through restaurants, private dining, catering, and personal chef work across Ontario.

I’m formally trained in Culinary Innovation & Food Technology at Niagara College, where I developed both classical foundations and a deeper understanding of food science. Since then, I’ve worked in fast-paced kitchens, led operations as a restaurant owner, and now create intimate private dining experiences that blend hospitality with refined cuisine.

My cooking style is heavily inspired by contemporary French and Italian techniques, balanced with Asian flavors and a strong focus on detail, warmth, and presentation. Whether I’m serving a plated tasting menu at a cottage in Prince Edward County or preparing comforting family meals as a personal chef, I approach every table with the same mindset: thoughtful food and genuine hospitality.

One dish I’m especially proud of is my scallop and wild mushroom risotto — perfectly seared Hokkaido scallops over a deeply savory truffle mushroom risotto finished with seasonal elements and delicate garnishes. It’s the kind of dish that reflects everything I love about cooking: precision, balance, elegance, and comfort all on one plate.

Beyond the food itself, what makes my experiences special is how personal they feel. I don’t just cook for guests — I pay attention to the atmosphere, the pacing, the little details, and the feeling people leave with at the end of the night.