Member Profile

Passionate, approachable, and deeply rooted in the belief that food brings people together, I am a classically trained chef and hospitality professional with a well-rounded career spanning both front and back of house. A proud graduate of Le Cordon Bleu, my culinary journey has taken me through every corner of the kitchen and dining room—from fine dining restaurants and bustling catering events to restaurant management and personalized guest service.
With a foundation in French technique, I’ve honed my skills across a wide range of global cuisines, including American regional, Chinese, Caribbean, and Soulful comfort food from cultures around the world. My diverse background allows me to craft menus that are both inventive and deeply familiar, always with a focus on flavor, presentation, and connection.
I’ve worked as a line cook, sous chef, event caterer, and restaurant manager, gaining a deep understanding of the full guest experience—from what’s on the plate to how it’s served. I bring that same level of care and consistency to every aspect of my work, believing that hospitality is just as important as culinary skill.
Whether leading a team in the kitchen, managing a front-of-house crew, or curating intimate dining experiences, I approach every opportunity with warmth, professionalism, and a genuine love for feeding people well.