I was born in Texas, but relocated back to the Greater Philadelphia area while in elementary school and raised with a love of good homemade food, the importance of Sunday family dinner and to give your all to that which you put your mind. 

       I am thrilled to share my passion for creating meals that are perfect for both the single diner to the family on the go that are craving an approachable home cooked meal. 

       Starting at the age of 11, I began working at a catering hall in Philly that served brunch on weekends. I would work every weekend quickly learning and working my way to running the omelette station. 

     In addition, nearly every weekend through my school years, I would cook alongside My maternal South Philly Italian grandparents, Carmen and Loretta learning all the secret family recipes and creating my own adaptations of those recipes.

       I am a graduate of the Bucks County Technical High School with a focus on Baking and the Art Institute of Philadelphia in Culinary Arts. Upon graduating from the Art Institute of Philadelphia, I decided to move back to the Lone Star State for 3 years and explore the BBQ world alongside some of the best Pitmasters at the time, as well as, learning Cajun cuisine.

        With a vast culinary background, I was presented with an unique opportunity to provide Executive Chef and food consulting services for start-up microbreweries and boutique coffee shops in the Greater Philadelphia area by creating personalized meaningful menus that align with the vision of the establishment and the diverse audience of diners/patrons each had. While creating menus I keep a strong focus on locally sourced products and supporting small local farms & businesses, while creating meaningful meals for both meat and plant based focused eaters.

       Currently, I resides in the greater Philadelphia area providing private chef services and instruction to those that wish to be the best home chef that they can be. I also serve on the Bucks County Technical High School OAC (Occupation Advisory Committee) Board, helping decide how to allocate funds for the instruction of young cooks..
       I enjoy hosting both intimate and large parties for friends & family, fishing, anything outdoors, a good fire and travel.