After nearly a decade in the pharmaceutical industry, I decided to follow my passion and trained to become a Chef, graduating Summa Cum Laude from The Art Institute of Washington with a degree in Culinary Arts. While in school, I staged at some of the Washington DC area’s most popular and well respected restaurants including 2941, Butterfield 9, Chef Geoff’s Downtown, Restaurant Eve and Vidalia. Interning in the Pastry Kitchen at Mandarin Oriental Washington DC, I led the Sunday Brunch Dessert Station at Café MoZU as well as dessert stations at events and private parties. It was at Mandarin Oriental that I really began to appreciate the art of food styling.
Upon graduating, I took a position at The Grille at Morrison House in beautiful Old Town Alexandria, Virginia. With a seasonal menu, it was there that I honed my skills in recipe testing and development as well as food styling. Moving on to assist in the opening of Blue Duck Tavern at Park Hyatt Washington, I spent weeks testing recipes and perfecting plating presentation prior to opening the restaurant to the eager public. I am proud to have had the honor of cooking for many of Washington DC’s best chefs and food writers while at Blue Duck Tavern.
I now live in New York City and work in the Wine (my other passion) Industry. I have also done some freelance work at Martha Stewart’s Everyday Food magazine testing recipes for the May and June 2007 issues. As a member of New York Cares, I prepare and serve nutritious holiday meals to hundreds of hungry New Yorkers. I also volunteer to teach children ages 6-15 the basics of nutrition and safe food preparation.
I am ServSafe certified to ensure food safety and sanitation.
Please visit my website to learn about my services.
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