I'm an award-winning Chef with 15+ years of leadership across Michelin-starred, full-service, and hotel restaurant concepts.

Deep expertise in hyper-seasonal American, French, Italian and Indian cuisines. Proven track record opening and elevating restaurants from concept through

execution — building teams, designing kitchens, developing menus, and driving revenue growth.

My culinary foundation is broad and hands-on. I am an avid saucier with extensive experience in vegetable cookery, pastry, fermentation, fish preparations, doughs and pasta. My sourcing philosophy is rooted in sourcing locally and responsibly — working with indigenous plants, foraged ingredients to tell a story that is specific to place. That same philosophy extends to the beverage

program: I have experience building lists centered around natural and biodynamic wines, locally produced spirits, craft beer, and thoughtful non-alcoholic offerings — selections that reflect the same values as the food on the plate.