From Michelin kitchens to the intimacy of home.
My career was forged in high-intensity, Michelin-starred kitchens where perfection was the only metric. Learning under masterful chefs taught me precision, technical discipline, and an uncompromising respect for seasonal ingredients.
After years in commercial dining rooms, I found my true calling cooking for private households. In a home, dining becomes deeply personal. I am able to tailor every sauce, roast, and garden vegetable to the exact nutritional rhythm and joy of the family gathered around the table.
Formed by world-class standards.
Years spent mastering classical French technique, contemporary American innovation, and traditional Japanese knife work.
Aqua
Fine Dining Seafood Mastery · San Francisco
Mina Group
Contemporary Luxury Hospitality · San Francisco
Jean-Georges
Three-Michelin-Star Classical Precision · New York
Boulud
Haute French Tradition & Technique · New York
Sushi Ran
Traditional Japanese Knife Craft & Sourcing · Sausalito
Working for 2 different households on the Forbes 100 list of wealthiest Americans
Selected as resident private chef for two distinct households on the Forbes 100 list of wealthiest Americans, managing daily nutrition, dietary health, and private entertaining.
Cook by hand. Source with care. Nourish the table.
By hand
I make every stock, sauce, and dressing from scratch in my own kitchen, using traditional culinary technique. Nothing arrives in a bucket, tub, or bottle from a factory.
With care
I source directly from regional farms, coastal fishers, and trusted purveyors who prioritize ethical stewardship. Seasonal peak produce, pasture-raised proteins, and pure cooking fats anchor every dish.
For people
Food should fit the human beings gathered to enjoy it, not a rigid one-size-fits-all regimen. Every menu and delivery plan is shaped with intention around your table, your household rhythms, and your personal needs.
Hospitality is the whole point.
Start a conversation →