Food has always been a throughline in my life — a lifelong exploration of flavor, where ingredients come from, and the design of how we use them.

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I’ve been based in the Bay Area for the past 20 years, but I grew up in Pennsylvania in a family deeply connected to food — cooking, gardening, and sharing it with our community. I spent a lot of time in the garden, and that early relationship to ingredients has stayed with me. It’s where my love of vegetables comes from, and why I care so much about how food is sourced and prepared.

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My background blends culinary work with event production and hospitality. I’m as happy cooking an intimate dinner for a few people as I am designing a larger, layered event — for me, it’s always about the experience and how it feels to be there.

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My approach is rooted in seasonality, detail, artful design, and a strong focus on what I call Inclusive Menu Design — creating meals that are not only beautiful and balanced, but that truly consider everyone at the table. That perspective is shaped by my own experience navigating food intolerances, and understanding how important it is to feel both comfortable and included when you sit down to eat.

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I offer private chef and experience design services throughout the Bay Area, as well as consultation for individuals and businesses looking to design thoughtful menus, meal plans, or full culinary experiences — whether that’s for an event, a project, or everyday life.

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At its core, my work is about the art and design of beautiful gatherings — making experiences around food feel approachable, intentional, and full of joy — whether you’re cooking for 1 or 100.