top of page

About.

I bring with me over 10 years of experience across diverse roles in the restaurant industry. Originally hailing from Yonkers, NY, I went on to graduate from the renowned Culinary Institute of America in 2016 with a Bachelors Degree in Applied Food Studies.

I've developed a penchant for working with locally-sourced produce, prioritizing sustainability and reducing food waste, all while utilizing my innate ability to showcase the unique flavors of individual ingredients. My culinary philosophy is deeply rooted in environmental consciousness, with a keen awareness of food miles and product sustainability, while my hospitality philosophy is to always be searching for the ways to say "Yes!". 

I enjoy experimenting with a harmonious balance of colors, textures, and flavors to create exceptional culinary experiences that are both simple and extraordinary.

Education.

2013-2015

Associates in Occupational Studies in Culinary Arts
The Culinary Insitute of America

I earned my associates degree from the CIA, majoring in Culinary Arts. I had to opportunity to work under some of the greatest chef-educators in the world, learning skills from a handful of Certified Master Chefs, as well as some of the industries most innovative professionals.

2015-2016

Bachelors of Professional Studies in Applied Food Studies
The Culinary Institute of America

Continuing my education at the Institute, I earned my Bachelors Degree, majoring in Applied Food Studies. Areas of focus included food anthropology, ecology, sustainability, food culture & history. I took on many capstone projects, including waste reduction efforts, fundraising for pollinator decline research, sustainable agricultural practices & evolving food technologies. After graduating, I worked as a fellow in one of the on-campus teaching restaurants, The American Bounty Resturant. I assisted the lecturing instructor in the Formal Dining Service class, having to train an entirely new staff every 3 weeks, as per curriculum. 

a note from the chef

My journey so far has been nothing less than rewarding. I've had endless opportunities to learn and improve my skills, eagerly embracing new challenges, determined to having experience every possibility that this industry has to offer; from washing dishes to serving tables and eventually becoming an Executive Chef. Along the way, I've learned that there is nothing more valuable than building connections and gaining insights from each unique experience. I am eternally grateful for all of those who I have had the pleasure of working with so far and find myself forever in your debt for inspiring me every step along the way.

Love ya, mean it.

bottom of page