About the Chef

IMG_2475I began cooking when I was eight years old with my mom.  My parents always taught me the importance of organic produce and healthy eating.  My dad was a vegetarian and my mom focused on a macrobiotic diet with additions of poultry and fish.   I learned from my early years how to make delicious food and respect people’s tastes.  

My parents instilled in me the desire to help others.  When I was young, I wanted to be a doctor.  At sixteen my focus shifted to a career in culinary arts as I became aware that what we eat has a large effect on our health.  I knew I could make a greater impact by knowing how to support a person’s diet for optimal health and longevity.

After high school I joined the staff of a non-profit organization that offered meditation retreats in upstate New York.   I learned with a team of international chefs how to make delicious vegetarian and vegan food.   My position took me to India where I learned Indian cooking.   

I came back from India with a determination to attend culinary school.  I graduated from the Culinary Institute of America in 2011.  After graduation I spent time in Europe.  I worked on organic farms in Italy and France and learned authentic French and Italian cuisine. In Paris I staged in a Michelin star restaurant and learned neo-bistro style French cuisine.

I returned to New York City in 2013 and enrolled in the Institute for Integrative Nutrition and became a certified health coach.  I began working as a private chef specializing in cooking for people with dietary restrictions.

In addition to working as a private chef, I worked in Michelin star restaurants in New York and Paris, and worked for world renowned chefs such as Daniel Boulud and Jean-Georges Vongerichten.

I get great satisfaction in being able to support people with their health and dietary needs. I cook to let people know there is no limit to eating delicious healthy food, whether you’re a vegan, vegetarian, pescatarian or carnivore.  My passion is to spread this awareness.