A little about me

I’ve had the privilege of honing my craft working with talented chefs starting early in my career at Applewood Restaurant in Park Slope, Brooklyn. Applewood was a farm-to-table, nose-to-tail concept restaurant just shy of Prospect Park. We’d write the menu daily, bartering for the freshest ingredients from local Hudson valley farms. We’d feature unique and provocative tasting menus weekly as well as our time-tested regular menu.

I pride myself on my use of local sustainable produce, and I hold by the concept that food should be as beautiful as it tastes. My classic French Escoffier training and work with nose-to-tail, farm to table concepting has evolved to meet my own passion for food as edible art. I believe my creative and dynamic style as a chef sets me apart from the rest. Every dish I create melds different classical techniques with my own unique flavors and plating.

Interested in dropping me a line? Reach out and I’ll get back to you as soon as possible.