about

Growing up, the kitchen was my playground where I spent most of my time experimenting with recipes and watching my parents cook. I loved helping them get things ready for dinner parties and diving in to a new culinary challenge. A few years after graduating from the University of Vermont and living in Jackson Hole, WY, I finally answered my calling and enrolled at the Institute for Culinary Education in New York City. After graduating with distinction in both Culinary Arts and Culinary Management, I was accepted as a stage at Daniel Boulud's esteemed restaurant, Daniel, as well as his catering company, Feast and Fêtes. After accepting a full time position there and logging many 12 hour days and long nights, I was wooed back out west with an offer to work back in Jackson Hole with a more manageable schedule and days off to ski.

For the next 8 years I had my own private chef and catering business there focusing mainly on cooking for clients in their homes with a refined yet casual approach. I also spent time working at the restaurants, the Snake River Grill and Café Genevieve, the latter of which I was the Executive Catering Chef, helping to plan and execute events from 5-500 people.

In 2016, I was missing my East Coast roots and moved back to New England to be closer to family. Since then, I’ve worked as a restaurant, menu and recipe consultant while still maintaining private chef clients across New England. I moved to Nashville, TN in 2019 and have slowly built a steady business. From intimate dinners in private homes to cocktail events for fashion brands such as Veronica Beard and Altuzarra to the Antiques & Garden Show welcome party at the Nashville Design Collective, I’ve done it all. I’ve enjoyed the small town feel of Nashville and experiencing southern food while trying to meld it with my New England sensibilities and culinary style.