If you’ve found yourself here, we’re probably on the same page: I live to eat, enjoy a cocktail (or two!), and also love my vegetables.

I am a New York- and East End-based chef working across private dining, events, boutique hospitality, and culinary consulting. My cooking is shaped by the seasons, the farms and fisheries of the East End, and time spent cooking throughout Portugal, Italy, and France. After an early career in finance, I attended the Natural Gourmet Institute for Health & Culinary Arts’ Chef's Training Program and went on to work in professional kitchens, including Morimoto New York, before developing a more personal, ingredient-driven style of hospitality.

Along the way, I've served as Chef in Residence at Amber Waves Farm in Amagansett and cult favorite Bhumi Farms in East Hampton, where I led private events and worked in the fields. I've overseen the kitchen at Cocoon on Portugal's Alentejo coast, and studied at Sicily's Anna Tasca Lanza. These experiences continue to shape an approach rooted in seasonality, regenerative agriculture, and a strong connection to place.

So what does all of this look like at the table? My style is minimalist yet considered. I have no interest in tweezers or foams, but I do believe we eat as much with our eyes as we do our mouths. Expect abundant, seasonal dishes layered with color, texture, and composed with an artful eye. Service is warm and unhurried.

Over the years, I’ve built a loyal private clientele throughout New York City and the Hamptons, with much of my work coming through referrals and long-standing relationships. In addition to private dining and events, I also consult on menu and recipe development, culinary programming, and hospitality projects.

Whether you're planning an intimate dinner, a special celebration, weekly meal prep, or a hospitality project, I'd love to hear from you.

Photo Credit: David Benthal