Chef

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I am currently a founder and executive chef for a local food company called Braise Worthy.

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, private chef and consulting projects.

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!

Press

Jean-Louis Palladin Fellowship