Smoked salmon flat bread with sunny side up farm egg & crème fraiche
House made vegan pizza- with charred corn
Jerk spiced vegan tacos
Vegan coconut chia seed pudding
Tofu and asparagus gochujang
Seasonal dessert sample
crispy soft shell crab with house-made pasta
herb crusted swordfish with warm toasted orzo, asparagus, red pepper piperade, feta cheese, kalamata olives, meyer lemon, and tarragon gremolata
English Pea risotto with country ham, parmigiano-reggiano, whipped mascarpone and confit egg yolk
Born and raised in the tri-state area I was inspired at an early age by my Spanish grandmother’s cooking. My abuela taught me that food is meant to bring people together. She would often reinforce the values of love and respect for my food and all the family traditions centered around a great meal.
After attending Culinary Art school in Southern Florida, I sought a chance to further develop my culinary creativity and skills with opportunities at some of the most exclusive hotels and restaurants in South Florida. At the start of my career I landed my first position as chef de partie at the Breakers Palm Beach a 5-star resort where I further developed and refined my culinary technique. I then proceeded to central Florida where I worked alongside James Beard award-winning chef Todd English as chef tournant and then was later promoted to chef de cuisine at his Blue Zoo restaurant: where I mastered my knowledge of Coastal/ Mediterranean cuisine to new levels that aided in elevating my culinary upbringing.
After working under the direction of chef English for a few years, I was able to move back to NYC and spearhead the opening of a primer midtown hotel where I focused on regional cooking and expanded on my culinary knowledge. It was there where I extended my skills to all food and beverage outlets of the hotel.
My extensive experience and knowledge granted me an amazing opportunity to be the chef of one of NYC’s famed iconic 5-star 5 diamond hotels the St Regis New York. A majority of my work is focused on reinvigorating menus and adding some southern hospitality but still keeping true to the St Regis history and traditional that we all come to know plus appreciate New York City for. As well as designing and hosting private dinner events, holiday parties, and cooking classes for our VIP guests and residences
I draw a lot of my inspiration based on healthy lifestyle trends with a twist of modern American cuisine. Focusing on keeping food simple with fresh mindset while still focus on seasonality and the main ingredients in my everyday approach.
“Throughout my years of experience, the simple joy of bringing people together through a shared wonderful experience is for me the true pleasure of being a chef”