After spending the past year in New York City honing my craft as a private chef, I am excited to return to the Bay Area and bring my skills home. My professional experience includes working in Michelin-starred kitchens such as Manresa (Los Gatos), Auberge du Soleil (Napa), and Jeune et Jolie (San Diego). In addition to being a graduate of the Culinary Institute of America.

I have two years of experience working as a sushi chef, which has shaped my deep appreciation for Asian flavors, precise technique, and high-quality seafood. My cooking is grounded in a strong respect for sustainability and in building relationships with the farmers, fishermen, and producers who source our food. While my style is rooted in coastal California cuisine, I am classically trained in French technique, allowing me to blend refinement with seasonality and bold, clean flavors.