I started cooking when I was 12, not in a classroom, but for 100 hungry classmates on movie nights. No fancy tools, just simple ingredients and the thrill of feeding people well. By college, I was the friend who could turn a random grocery haul into a dinner party.
That passion carried me from home kitchens to top restaurants, from consulting with eateries to cooking at concerts and live events. Along the way, I’ve learned one thing: food isn’t just about taste, it’s about making people feel cared for.
Today, whether it’s a 10-course private dinner, a house party, or a restaurant menu launch, I bring the same passion and precision I’ve built over more than a decade in kitchens to create a memory that lasts long after the plates are cleared.
