I believe in the power of food as a tool for connection, sharing stories, and creating memories for years to come.

As a private chef, I offer customized service to my clients by guiding them from the initial steps of planning through the day of their event; effortlessly hosting a one of a kind experience that is seamless and memorable for both themselves and their guests.

I provide an initial consultation to discuss the intention behind your gathering, and then incorporate specific dietary needs and culinary interests to create a customized menu design. I utilize local, seasonal, and organic ingredients as often as possible.

I’d love to hear more about your gathering and help you plan a meaningful and memorable event.

Please contact me with questions, inquiries, and consultation requests.

A selection of previous menus is listed below.

cozy fall dinner

Cheese gougeres

Curried Carrot and Coconut Milk Soup with Cilantro and Toasted Pepitas

ricotta gnocchi with creamy gorgonzola sauce

delicata squash, fingerling potatoes, and kale in miso harris dressing

Pumpkin pie with honeyed whipped cream

Fall Feast

Cheese gougeres

potatoes au gratin with gruyere and rosemary

cumin roasted carrots with avocado, ciabatta croutons, and warm citrus dressing

maple glazed pork tenderloin

apple galette

 Havana Throwback

Plantain and Yuca Chips with Chimichurri, Mango and Pineapple Sals, Mojo Sauce. 

Fried Sweet Plantains with Cinnamon Butter. 

Spanish Rice with Black Beans, Sofrito, Bacon. 

Cuban Sandwiches.

Candied Oranges. 

Al Fresco Summer Dinner

Za-atar Spiced Beet Dip with Naan.

Bruschetta with Sautéed Chard and Parmesan.

Salmon Cakes. 

Peach and Burrata Caprese. 

Orzo with Roasted Zucchini, Eggplant, Bell Peppers, and Feta. 

Corn and Goat Cheese Flatbread with Roasted Poblano Peppers. 

Homemade Blueberry Pie. 

Winter Brunch

Date and pecan scones.

meyer lemon bread. 

ginger snap cookies. 

pecan and apricot thumbprint cookies.

pear and fennel salad with faraway seeds and pecorino. 

bulgur, celery, and pomegranate salad. 

backed oatmeal with grapefruit, oranges, and coconut milk. 

curried egg salad on rye toast. 


German New Year’s Day

Rye toast

Scratch-made spaetzle with nutmeg

Pulled pork braised in apple cider

cooked cinnamon apples