My culinary journey began in childhood. I was always fascinated by trying new ingredients and testing new recipes out on family and friends. It soon became clear, that my path lied in feeding people well. After an apprenticeship with world renowned chef, Larry Forgione at An American Place, I began my formal training at the Culinary Institute in Hyde Park, New York.
Shortly after completing my externship at Caneel Bay Resort on St. John, USVI, I had the opportunity to compete on the 4th season of FOX's Hell's Kitchen. Winning that season allowed me to continue my training, working side-by-side with Chef Gordon Ramsay, as the Executive Sous Chef at Restaurant Gordon Ramsay in The London Hotel in West Hollywood.
After working with the amazing team at Restaurant Gordon Ramsay, I had the privileged of assisting Thomas Keller in the opening of Bouchon Bistro in Beverly Hills. Under the detailed eye of Chef Keller, I developed a repertoire focusing on seasonal, authentic French cuisine.
After years of working in some of the best kitchens in the world, I wanted to enhance my knowledge of fine wine and hospitality sales strategy. This drive led me to the Napa Valley, where I became a Certified Sommelier, and assisted principals Jim Borsack and Duffy Keys in the planning and development of the demonstration kitchen, culinary programming, and hospitality experiences at B Cellars Vineyards & Winery in Oakville, CA.
Today, I keep one foot firmly plated in the wine industry, consulting for Caldwell Vineyard and Eleven Eleven Winery, while working as a private chef for clients renting exclusive estates while visiting Napa Valley. This special place offers unparalleled seasonal products, and I am blessed that I am able to utilize my talents to enhance the Napa Valley Experience for unique and returning clients.