about me
Born on Martha's Vineyard and raised in Manhattan with a few stints in Italy, I enjoyed a range of experiences that allowed me to develop a unique culinary offering as a private chef in New York City. I craft customized, nutritionally focused preparations for select clients.
Upon completing an undergrad degree in business at Brown University, I started a full time position at a tech company in February of 2020. Six weeks later, the company conducted mass layoffs of over half its employees due to COVID-19. After going through the emotions, as many of us had to during the pandemic, I decided to pursue my longtime passion for food and wellness.
As someone who spent many years struggling with my digestive health, I spent years researching and experimenting with nutrition and lifestyle. After trying almost every method I could find — from vegan to paleo, gluten free, sugar free and many things in between — I eventually settled into a more balanced way of being, leading to a healthy gut and a renewed love of food.
I believe wholeheartedly in seeking harmony between emotional, physical, and environmental wellbeing through the conscious consumption of food. It brings me the ultimate joy to share the possibility of supporting local food systems by making personalized farm-to-table meals with plenty of flavor. My food is well balanced, globally inspired, and presented in a personal, aesthetically-minded way. For every meal I create, my goal is to ensure that my clients and guests leave the table feeling their best.
The philosophy
Rather than adhering to a specific diet, I aim to develop menus with options that feel healthy to each guest at the table. I view wellness holistically, starting with the setting of the table, followed by the quality of ingredients, the flavors developed, and the feeling of nourishment I hope for every person to experience after a meal.
“Wellness” often feels elusive, expensive, or just plain unenjoyable. I’m here to guide you towards a more balanced approach so you can have it all — good health, nourishing food, and — yes — dessert is always offered.
My Mediterranean-inspired California-style cuisine has an emphasis on large pops of flavor nestled within fresh, well-balanced and approachable dishes. I consciously source ingredients to support small businesses, sustainable producers, and minimize processed foods — all with the mission of helping clients find alignment between their health goals, connection to their communities, and their environmental impact.
Food has the power to change how we feel as individuals, communities, and as a planet. Let’s start eating it that way.
