Bespoke Culinary Experience (For ultra-luxury and VIP events)

I started my journey in New York at Michelin-starred restaurants like Gotham Bar & Grill and Dovetail, where I mastered French fine dining. From there, I explored vegetarian cuisine at Nix and bold Italian-New American flavors at Marc Forgione.

20 years of experience in the industry. Beyond the Michelin world, I refined my craft at spots like Prime Meats, Market Table, and Grand Army Bar, shaping my perspective on hospitality and seasonality. My passion for exploration took me to Austin’s Uchiko, where I dove into Japanese cuisine, and then to Houston’s Oheya, where I curated omakase experiences. In Miami, I showcased my skills at Uchi Miami and the chef’s counter at Lucky Cat by Gordon Ramsay.
Now, as a private chef, I bring that same level of artistry and precision to intimate dining. My philosophy is simple—let the finest seasonal ingredients shine through refined technique and thoughtful execution.

Bachelors degree- culinary & restaurant management

ice carving, american culinary federation