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about
I'm a
New-York based chef.
My food is seasonal, playful, and visually driven, with a particular love for seafood, bold flavors, and unexpected details. I’m interested in everything that shapes the experience of a meal—from the plate itself to the clothes, objects, music, and people around the table.
I trained at the Institute of Culinary Education before beginning my career at One White Street, where I worked across savory and pastry.
I work across private dinners, food styling, recipe development, and creative collaborations.
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