Bread Baker. Pastry Chef. Charcuterie Enthusiast. Wine and Spirits Professional. Botanical Aficionado.
I am a Cordon Bleu trained pastry chef, baker and wine & spirits educator who has trained and taught in both the front and back of house at fine dining restaurants in New York City, NY; San Diego, CA, Paris, France and Popoyo, Nicaragua. My fascination with flavour combinations and traditional botanicals is combined with a passion for the technical and scientific processes behind all culinary, wine and spirit creations.
Currently, I am developing a culinary consultation business where I advise in developing pastry, baking, charcuterie and bar programs through the process of recipe development, HACCP plan audits, training and kitchen management. My most current long-term projects were in Delhi, NY and Popoyo, Nicaragua.
In my free time I create and learn - drawing, lettering, knitting, concocting foraged amari and baking a LOT of sourdough bread, while studying Spanish, researching distilled spirits and hiking in the woods behind my cabin in Bovina, NY.
For professional inquiries, this is my LinkedIn profile.