A dedication to simplicity.
In Northern California there are farmers markets nearly every day of the week. Living in a place where delicious ingredients are so prevalent is a dream come true for me. Between the markets and the personal relationships that I have developed with farmers, I am able to source as locally and organically as possible. This is paramount to who I am as a chef. I value quality and sustainability above all when it comes to the ingredients that I work with.
What sets me apart from other private chefs is not only my dedication to highlighting the elegance in simplicity, but my 15+ years of experience in the hospitality industry. Each time I cook for someone in their home I have a unique opportunity to help them develop the entire experience - from menu planning to hosting on behalf of the client for their guests. My aim is to provide a fully rounded experience for my clients. I take pride in knowing that every guest has a drink in their hand and that at the end of the evening when my clients come into their kitchen the dirty dishes are nowhere to be seen.
I am committed to the guest experience, anticipating their needs and going above and beyond. I take the standards and values I’ve developed through my extensive experience in this field and incorporate them into every aspect of my work.
Growing up on the east coast I was surrounded by the most incredible local seafood and produce. My mom, who loved to cook and entertain, prepared from scratch and served three meals a day. She hosted countless dinner and Maryland crab parties on our patio every year. From an early age I adopted her passion and felt at home alongside her in the kitchen.
In 2013 I was offered the opportunity to transfer from The Ritz Carlton Palm Beach to The Ritz Carlton Half Moon Bay. I saw this as my opportunity to continue to work in true luxury hospitality and it was here that I started to realize I wanted to pursue this type of work as a full time career. During my time at the Ritz Carlton I developed a desire to have a more well-rounded knowledge of the full hospitality experience - from front of house to back of house.
I relocated to the Bay Area where I then began working at restaurants like Pizzeria Delfina and for San Francisco restaurateur Adriano Paganini. The dedication the Chef’s and Owners have for sourcing local ingredients and making everything in house, from scratch is what really brought my love of hospitality and food together.
In 2016 I made the decision to attend The Culinary Institute of America in St. Helena. It was exactly the curriculum and training that I was looking for to help me grow and take the next step in my career. The curriculum focused on mainly French techniques integrating cuisines and traditions from around the world, as well as restaurant management.
After graduating in 2017, I was able to take my decade of experience and now full understanding of the back of house operations ready to apply it in new and exciting ways. I’ve traveled all over the western half of the states working in both BOH & FOH positions at Amangiri and the Four Seasons in Nevada and Napa. Coming out of the other side of the pandemic, I decided that I wanted to return to the coast and my roots combining my love for cooking while personalizing the experience for my clients.
