My Approach

As a native of the Hudson Valley, I've been fortunate to have access to local farms and artisan producers right here in my backyard. I'm friends with many growers, and supporting their work and passion plays a big part in recipe development. It's pretty simple: the more local and fresh the ingredients are, the better the meal. My menus are created around the seasons because we tend to crave what our body needs based on the weather. So cooking should follow that principle.

Over the years, I have met and worked with chefs from all over the world, and they have shared with me their recipes, techniques, and special ingredients unique to their countries. I've learned about and collected a wonderful collection of spices from around the world and like to incorporate them into many of my recipes, creating unique flavor profiles.

The first question people like to ask a chef is, "What is your favorite food to cook?" Many chefs are partial to one ethnicity or have a "comfort zone" of what comes naturally to them. Having cooked for many different types of families, groups, and events, I like to embrace what my client loves to eat. However, if I had to choose, I would say American regional, Asian, and Italian cuisines are the most fun to prepare. America offers such diverse regional recipes, and each one comes with its own history and story. I embrace the umami category of food tastes, so I find Asian dishes packed with amazing flavors with bright and healthy notes. Italian food evokes comfort and tradition, and the kitchen's aroma when cooking makes a house a home.
My food is often described as "clean, bright, and healthy."