I create flavorful, cohesive cuisine with an emphasis on innovation and clean flavors. I incorporate international ingredients into my style while highlighting the intrinsic integrity of the ingredients in my dishes. My food is natural in approach, possessing touches of whimsy and finishing off with universal appeal.
I specialize in French, Italian, Regional American, Regional Mediterranean, Seafood & Pastry.
Art Institute of Atlanta, Michelin 1, 2 & 3-Starred Restaurants, France/England/NYC, Extensive International Travel, Hotels/Catering/Restaurants, Benefit Dinners, Hamptons/Aspen/St. Barths/Et. Al.
Citrus, Greens and Seafood
The largest groups I have over seen have been parties upwards of 2000+ people. They are usually benefit dinners.
The largest group I cooked for, with only myself as the chef, was a heavy hors d'oeuvres party (~20 different bites) for ~110 people. I prepared all the food, that morning, at the client's residence.
Lobster Brochette Boquet w/ Lavender, Rosemary & Wax Flower
Seared Tea-Smoked Duck Breast w/ Hoisin Glaze
Tomato, Basil & Mozzarella Salad
|Min. booking||8 hours|
|New York, United States|
|East Hampton, United States|
|Greenwich, United States|
|Southampton, United States|
|Washington, United States|
|Aspen, United States|
|Palm Beach, United States|
|Santa Barbara, United States|
|Vail, United States|