Bread Baker. Fermentation Enthusiast. Pastry Chef. Charcuterie Creator. Wine and Spirits Professional. Botanical Aficionado.
…that’s me on the right with my Mom, Carolyn
I began my culinary training in Pastry and Baking with a degree from Le Cordon Bleu in Paris, France. My repertoire has expanded since into butchering, charcuterie, wine, spirits and FOH service gained from experience at fine dining restaurants in New York City, NY; San Diego, CA, Paris, France and Popoyo, Nicaragua.
My passion within the culinary industry is centered on exploring and celebrating the relationships forged between farming, science, community, culture and cooking.
Currently, I consult with small restaurants through their opening processes as well as developing pastry, baking, preservation, charcuterie and bar programs through the process of recipe development, training and kitchen management.
My passion project is creating a collection of illustrated recipes that will unlock scientific reasonings while fine-tuning basic techniques. I also have a love of fixing broken pottery through the Japanese process of kintsugi.
I’ve recently moved from the Catskill Mountains to the East Bay of San Francisco, and am settling in through equal parts exploration and getting lost. Tacos help, so does the ocean with its salty air.
For professional inquiries, this is my LinkedIn profile.
For a social media photo stream, this is me on Instagram.