Chef Bio
Professional Profile
After graduating from The French Culinary Institute in 1997, I had the opportunity to work in some of the finest restaurants in NYC , most notably l’ Ecole, Sign of the Dove, Patria and under master French Chef Jean George Vongerichten at JoJo.
In 2003, after heading the kitchen of an off-premise catering company, I decided to start my own personal chef and catering service . For the past 20 years I have catered both family and corporate events for a portfolio of long-term clients throughout NYC, The Hamptons , Westchester and Connecticut.
