Seared Salmon over a Creamy Sundry Tomato Puree served with Garlic Roasted Veggies.
Seared Breast of Chicken served over Tomato Concassee, Quinoa, & Roasted Zucchini
Roasted Beets, Goat Cheese & Apple Mix Green Salad with an Orange Dijon Vinaigrette
My passion for food is inspired by classic dishes that were founded in our beloved food industry. Sundays dinners cooking along side my grandmother watching over her shoulders asking questions and replicating her recipes from as young as I can recall was the roots of my inspiration towards where I am now. I create my own modern twist on these classic dishes by giving a brighter flavor and taste in order to create unforgettable dining experiences for my clients. My care and attention showcases my mastery in each and every dish I present. Another passion of mine is with wine as I also enjoy pairing the best wine to enhance and elevate the dishes I create for my clients. I graduate from The International Culinary Institute in New York City. I knew from a very young age I wanted to become a chef and that in order to perfect my craft I would have to give it all my strength in a professional kitchen. I believe I have accomplished those steps working alongside great chefs and building up teams in restaurant openings. I have worked in restaurants such as Le Coq Rico, Quality Eats, Fornino, ABC Kitchen, Fleming by, Le Bilboquet and currently in LADUREE.