Seasoned & Starred professional Chef with over 25 years of real world restaurant cooking experience.
Worked at the 4 star level in Manhattan & Asia for over 10 years, personally received 2 stars as Chef de Cuisine at Petrossian’s flagship Manhattan restaurant.
Founded the first gluten-free restaurant in Manhattan “Risotteria”. Gluten-free & vegetarian schooled. Started the first gluten-free bakery on the east coast.
Expert in gluten-free sweet & savory cuisine. Recognized caviar expert.
Private chef to the famous and infamous, culinary educator at MMCC & Institute for culinary education (ICE) I hold a Masters degree from the University of Arizona in food science.
In short, My cuisine is vegetable forward, meat and fish centric a wild paradox, using French technique, American products ,organic when possible, farm to fork when requested, a thoughtfully and skillfully prepared cuisine.
“it ain’t my first day”