I’m a Private chef working in homes for athletes, creatives, and high-performance individuals.

my work centers around building meals that fit real life—training schedules, travel, recovery, long days, and short windows of time. My cooking is designed to support how people actually live, not just how it looks on a plate.

Classically trained at Le Cordon Bleu, with additional training in integrative nutrition is applied directly to menu development and execution. Meals are shaped by performance, preference, and practicality, with a focus on consistency and functionality across different environments.

Most of my work happens in unfamiliar kitchens, adapting quickly to different spaces and rhythms while keeping execution steady and seamless. The goal is simple: food that works in the context it’s served, without adding friction to the day around it.

That same lens carries into consulting work with small cafés and catering operations. my focus is on how kitchens actually function day to day—improving flow, tightening prep systems, aligning menus with real capacity and creativity, and removing unnecessary complexity from service. The work is practical, grounded, and built from inside the kitchen rather than outside of it.

my creative catering sits alongside this as a more expressive extension of the work. Events are treated less like logistics and more like composition—food, pacing, and atmosphere designed together. Menus are built to feel intentional in a space, shaping how people move through a gathering and how a moment is experienced, not just served.