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Graduating New England Culinary Institute (NECI) in 2005, I have an extensive training and background in classic and modern cuisine. I worked my way through a handful of renowned restaurants, catering and currently work in catering and as a freelance private chef.

I have extensive training and experience in French, Italian and other classic cuisines. I specialize in artisanal cheese knowledge and sustainable seafood.

Please click on the links below to review articles I have been feature in!


Jean-Louis Palladin Fellowship