Story

Executive Chef

Born and raised on the East Coast, my culinary journey began in my grandmother’s kitchen in Phillipsburg NJ, watching her make soulful soups that filled our home with warmth and connection. Those early memories stirred a passion in me—not just for cooking, but for the way food brings people together and creates lasting moments.

I jumped into the industry headfirst, opening my first restaurant at just 18 years old. That bold move taught me the realities of the culinary world early on—its demands, its rhythm, and its power to connect people through every plate.

From there, I sharpened my skills as the chef at Pub 519, continued to evolve while leading the kitchen at Bank Street Annex, a well-known wedding and event space in Easton, PA, and eventually took over the kitchen of a long-established restaurant in the heart of the city. It was there that I earned my first culinary award—proof that hard work, vision, and passion truly pay off.

Along the way, I formally studied Hospitality and Culinary Management in Washington, New Jersey, blending my hands-on experience with academic insight. My travels across states have been a hands-on education, honing my talents and exposing me to diverse techniques, traditions, and cultures. What I’ve learned is this: food is more than sustenance—it’s a love language. It brings people together, tells stories, and has the power to transport us to cherished moments in time.

To me, the more people at the table, the better. The culinary world is ever-evolving, yet timeless. It's an industry that will never die because at its core, it’s about connection—and that’s something the world will always need.