With over 30 years in the culinary field, my journey began as a child, finding joy in baking at home. The satisfaction of crafting the perfect cake and witnessing others relish in its flavors fueled my passion for recipe development and all things food. Even in high school, winning the Home Economics award hinted at my destined path of creating exquisite meals in a warm, inviting setting. Despite initially pursuing a degree in textile design, my artistic sensibilities only enriched my ability to curate stunning dinner experiences, complete with elaborate table settings and enticing menus.

Transitioning into the restaurant industry during a career hiatus, I wholeheartedly embraced the front-of-house dynamics, finding fulfillment in orchestrating exceptional dining experiences for guests in restaurants and hotels. However, my innate pull towards the kitchen grew stronger over time. During my downtime, I found myself hosting dinner parties, launching a meal-kit business, and leisurely penning a cookbook – a lifelong endeavor still in progress. Eventually, I fulfilled my dream of attending the Culinary Institute of America in Hyde Park, NY, a decision that profoundly shaped my career trajectory.

Following graduation, I assumed various distinguished roles in the culinary sphere, including executive catering chef, boutique hotel chef, and general manager simultaneously, and culinary department director at a prominent non-profit farm (Glynwood.org). In 2015, I realized another dream by opening my own restaurant, Caffe Macchiato, nestled in the heart of the Hudson Valley. Offering breakfast, lunch, dinner, and a celebrated weekend brunch, the restaurant became a beacon of culinary innovation. Our ever-changing menus, inspired by the seasons and local produce, reflected my deep-rooted relationships with Hudson Valley farms.

Ultimately, I believe that the essence of a memorable meal lies in the harmonious blend of delectable cuisine and a welcoming, aesthetically pleasing environment.