About Me
My career has taken me up and down the coast of California, into hotels, art galleries, and beachfront restaurants, where I worked my way up to Sous Chef before relocating to Florida in 2020. Since then, I’ve cooked everywhere from country clubs to fine dining restaurants, held leadership roles in multiple kitchens, and traveled to Maine, California, and back to Florida for seasonal work and creative collaborations.
Along the way, I’ve helped open and close restaurants, led kitchen teams, and worked as a Research & Development Chef—studying the science behind ingredients and how they interact with the body, applying those insights to thoughtful, elevated dining experiences.
Before I ever stepped into a professional kitchen, I was a kid baking bread and making breakfast—partly to dodge schoolwork, but mostly because I fell in love with the rhythm and creativity of cooking. That early spark turned into a lifelong passion.
In 2014, I enrolled in a high school Culinary Arts program in California and never looked back. By the time I graduated in 2017, I had earned the Chef of the Year award and a clear sense of purpose. I went on to study Culinary Arts at Orange Coast College, all while exploring Orange County’s rich and varied food culture—from coastal seafood to inland comfort cuisine.​
Today, I’m based in Florida, offering private chef services tailored to your occasion. Whether it’s an intimate dinner, a celebration, or something completely unique, I bring a refined, globally inspired approach rooted in a decade of hands-on experience.
Let’s create something unforgettable—one plate at a time.