I bring over 20 years of culinary and hospitality leadership experience to the table literally. My journey began with a Bachelor of Science in Culinary Management from The Art Institute of Pittsburgh and evolved into leading large scale kitchen operations, developing high-performance teams, and crafting bold, nutrition forward menus for elite clientele and fitness-driven companies.
I served as the Director of Culture & Innovation at a nationally recognized health brand, where I oversaw culinary strategy, product development, and team performance. From scaling recipes for nationwide meal plans to curating private chef experiences for executives and athletes, I’ve mastered the art of combining flavor with function.
Now, as a Private Chef, I deliver personalized dining experiences from weekly high-protein meal prep to five-star intimate dinners. My expertise includes recipe development, event catering, dietary-specific cooking to fit your needs.
Bachelor of Science in Culinary Management from The Art Institute of Pittsburgh