I'm a small-town Connecticut kid turned chef who believes food is one of the best ways to bring people together. I’ve always loved cooking, but it wasn’t until college that I realized I could turn that love into something bigger. One back-of-house shift at the University of Delaware’s student-run fine dining restaurant, Vita Nova, and I was hooked. The line felt more like home than anything else, and that’s when I knew I’d found my calling.
I’m all about clean, nourishing meals that never compromise on flavor. Whether I’m folding dumplings, rolling gnocchi, or building a perfectly balanced bowl, I lean into bright, bold, comforting flavors. I’m especially inspired by Asian cuisine — where sweet, sour, salty, and umami play together in the best way.
I’ve also spent years mastering allergy-friendly cooking. Gluten-free, dairy-free, soy-free, even fat-free — I love the challenge of creating dishes that feel satisfying and joyful no matter the restrictions.
After switching my major to Hospitality Business Management, I dove headfirst into restaurant life. My first restaurant job took me from kitchen helper to Sous Chef in just three months — a whirlwind that taught me how to adapt, hustle, and shine under pressure.
Since then, I’ve worked in everything from fine dining to allergy-friendly kitchens, becoming a true culinary chameleon. One of my proudest moments? A woman once drove all the way from Massachusetts just to try my gnocchi. That reminder — that my food can make someone feel something — has stayed with me ever since.
When I’m not cooking, you’ll find me painting, fishing, playing board games, or tossing a softball like I still play professionally (because I once did!). I also share my life with five cats — Josie, Billie, Chili, Willow, and Henry — who fully support my culinary career, especially whenever fish is involved.
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