Delicious Asian and Mediterranean inspired dishes just for you

I worked in restaurants in Chicago for the past 20+ years. After relocating to the Memphis area I decided to start my own business and get into catering as well as planning food items to sell at local farmers markets next year throughout west Tennessee.
My professional experience started in Mediterranean cuisine then shifted to Asian cuisine, but has always been rooted in French and American upscale and fine dining traditions.
At home I cook mostly vegan and vegetarian, with the occasional fish or meat dish for friends and family and enjoy fermenting and pickling items from my own garden and others found at farmers markets throughout the growing season.
My roles as a chef in restaurants and senior living have required knowledge and awareness of allergens and other dietary restrictions while still creating flavorful and nutritious dishes.

Executive Kitchen Manager-Cooper’s Hawk Winery and Restaurants Downers Grove, IL 9/24-5/25

Director of Culinary Services-Atria Senior Living Bolingbrook, IL 4/23-8/24

Kitchen Manager/Assistant Executive Kitchen Manager-Cooper’s Hawk Winery and Restaurants Multiple Locations Chicago, IL 10/17-4/23

Executive Chef-Kamehachi Restaurant Chicago, IL 8/11-10/17

Executive Chef-Inari Sushi Elmwood Park, IL 2/09-8/11

Sous Chef-Cornerstone Restaurant Group Chicago, IL 7/03-11/08

A.A. Culinary Arts
Kendall College
Evanston, Illinois