It all started when…

I began creating meals in a home kitchen to entertain my friends. What began as an enjoyable pastime quickly shifted as compliments came flying in and invitations expanded to include friends of friends. The artistry of balancing sessional flavors with the personal preferences of a small group felt like much more than a hobby. 

Within months, I had quit my waitressing job, enrolled in culinary classes, and found my first position in the back of the house. As a young cook, I was drawn to the farm-to-table movement. The close connection between the food, farmers, chefs, and clients echoed the intimacy and creativity I enjoyed so much about dinner parties. 

About five years into my work, I got my first taste for fine dining. I fell in love with the cleanliness, urgency, and professionalism, a high standard which quickly inspired me to refine my craft with new techniques and processes. I was energized by the way these skills expanded my range and focus.

Now, as a private chef, I take these skills and apply them to my original passion for creating small, intimate meals which nourish and delight my clients. My approach is driven by sustainability, meaning that I value intimate connection between people and food from production through preparation to consumption. This practice means my meals are naturally responsive to seasonal offerings, nutrition needs, and dietary restrictions as well as personal preferences.