Lemon-thyme chicken thighs with rotini mac and cheese.
Croque madame with a simple mesclun salad.
Simple gnocchi with brown butter & crispy sage.
Roast chicken with harissa and schmaltz, rainbow chard, mushroom-barley risotto.
Chicken thigh braised in coffee-cream stout, spiced candied carrot, roast new potato in herb butter.
My passion for cooking led me to the Culinary Institute of America, where I studied and then secured my dream jobs at Michelin-starred NYC restaurants such as: The Spotted Pig, Eleven Madison Park, and The NoMad Hotel. In addition to my fine dining experience, I have cooked countless private dinners, and have been a home cook since I was seven years old.
My Culinary Institute education and fine dining experience has rendered me capable of even the most advanced cooking techniques, as well as the ability to work with any type of ingredients or cuisines. Despite my fine dining background, 20 years as a home cook has also given me the ability to cook the most casual and simple meals as well, all with the goal of producing the tastiest flavors for you and your guests.
I bring a professional, relaxed, warm and friendly approach to the kitchen. I take my food very seriously and aim to provide the most delicious, aesthetically-pleasing food possible with integrity, but I also love to chat and get to know my clients depending on their needs. I look forward to working with you. 🙂