Culinary Institute of America grad with 11 years in restaurants — bringing private dining to you. From relaxed seafood nights to Michelin‑level tasting menus, I design and execute a wide range of dining experiences tailored to your tastes and occasion.

Growing up in Virginia, I discovered my passion for the culinary arts at an early age, enrolling in cooking classes during elementary school. By age 14, I had secured my first kitchen role, initiating a dedicated professional track that ultimately led me to culinary school. During my studies, I completed a foundational externship at The Halyard on the North Fork of Long Island.

Following graduation, I relocated to Savannah to immerse myself in Lowcountry cuisine and traditional, land-based cooking techniques. I later moved to Washington, D.C., where I refined my skills within Aaron Silverman’s acclaimed Rose’s Restaurant Group. Driven by a desire to return south, I transitioned to Charleston, where I have spent the last three years establishing my culinary identity and defining the professional culture I aim to cultivate.

In addition to my classical culinary training, my background in bodybuilding and competitive sports provides me with a specialized edge in macro-based menu engineering. Having navigated my own gluten-free diet, I also possess a deep, firsthand understanding of allergen-safe culinary practices, allowing me to seamlessly blend high-performance nutrition and strict dietary execution with elevated dining.

What I offer

• Custom menus: family dinners, intimate tasting menus, celebratory multi‑course events, and chef’s table experiences.

• Dietary flexibility: gluten‑free, dairy‑free, vegan, vegetarian, nut allergies, low FODMAP, kosher-style, and any other restrictions you need honored.

• Macro‑friendly meal prep: bodybuilding background means precision in calories, protein, carbs, and fats for clean, delicious fuel.

• Technique range: simple, seasonal seafood and rustic comfort to refined plating and multi‑course service with wine pairings or non‑alcoholic pairings.

Why it works

• CIA training + 11 years of hands‑on restaurant service = refined technique, timing, and flawless execution.

• Allergy-first mindset: cross‑contamination controls, clear ingredient lists, and substitution creativity so every guest eats safely and happily.

• Performance nutrition experience: meals crafted for muscle recovery, body composition goals, or sports performance without sacrificing flavor.