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Salute! 

I am a classically trained private chef working in New York City, with summers in the Hamptons, Washington D.C. and Annapolis, MD.  Over the course of my career I've worked in a variety of restaurants in Maryland, Maine, and New York City including  Savoy with Chefs Peter Hoffman & Todd Aarons; Matthew's with Chef Matthew Kenney; and the SOHO Grand Hotel. A native of Annapolis MD, I received a B.A. in history from the University of Virginia in 1994 & a Culinary Arts Diploma from the Institute of Culinary Education in New York City in 1997.

I sincerely believe that sharing a delicious, nutritious, home cooked meal nourishes your soul, your body, and your family! Continuously inspired by travel, I love cooking  dishes from around the globe using local organic produce, grass fed meats & dairy, pasture raised chicken & eggs, and wild-caught fish. I'm a vegetable lover & use LOTS of organic vegetables -  raw, cooked, and naturally fermented for optimum health.

I am a supporter of the The Weston A. Price Foundation, Farm-to-Consumer Legal Defense Fund, & Union of Concerned Scientists and try to cook with as many locally sourced organic products as possible. And I always cook with love! 

Buon appetito!!