I’m a culinary storyteller who believes simple ingredients can become unforgettable moments of joy and connection. I grew up along Long Island’s south shore, where fresh seafood and Italian-American comfort food shaped my earliest memories. Clams, lobster rolls, and my grandma’s famous Noodle Kugel were staples in our house. The day I recreated her kugel and earned the family seal of approval, I understood just how powerful food can be.
My food is rooted in bold flavor, nostalgia, and technique. I love taking familiar ingredients and transforming them into something vibrant and exciting — whether that’s a deeply savory broth, a punchy noodle dish, or fresh cheese I’ve stretched and shaped by hand. If I can tell a story through a bite, I’m doing my job right.
I started cooking professionally at 15, hustling in a local Chinese restaurant before diving into Providence’s ramen scene. That curiosity carried me across the world to Le Cordon Bleu Australia, where I fell headfirst into Sydney’s sprawling Asian food culture. The flavors of Japan, Thailand, Korea, and beyond didn’t just influence me — they became the backbone of the chef I am today.
Since then, I’ve worked everywhere from mom-and-pop gems to upscale fine dining. One of the highlights of my career was filming Diners, Drive-Ins, and Dives with Guy Fieri while serving as the executive chef at Roses Daughter. I’ve also hand-made over 12,000 pounds of burrata (yes, really) and can dice onions blindfolded — a party trick that’s equal parts impressive and questionable.
When I’m not cooking, you’ll probably find me on the beach with my mini Schnoodle, Elvis, a cold beer in hand. The ocean is my reset button. I dream about getting back to Sydney someday to eat my way through all the places I didn’t make it to the first time around.
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