Live Boldly

I’m an American chef with a degree in Culinary Arts & Business Administration from Johnson & Wales with a passion for gastronomic tourism, photography, and the stories ingredients tell.

My culinary experiences spans Forbes 5-star dining, high-volume kitchens, and intimate upscale dining where I’ve delivered exceptional guest experiences and upheld luxury hospitality standards under pressure -each experience shaping my philosophy and sharpening my craft.

At the heart of my cooking is a commitment to sustainability and food waste management. I believe in using fresh, locally sourced ingredients not just for their flavor, but for their integrity and impact. Whether I’m working with local seafood on Cape Cod or exploring the food markets of Western Europe, I strive to create dishes that honor both the land and the people behind the food.

This site is a living portfolio—an evolving collection of my favorite dishes, ingredients, and inspirations from around the world. Welcome to my kitchen.

Assorted gourmet dishes on a dining table, including plates with fish, beef, pasta, and small bowls with sauces and side dishes.

Multiple plates with poached eggs, green beans, crab meat, and black crumbs on a metallic table.

Inspiration

A plated dish featuring sliced raw tuna, edible flowers, leafy greens, and crispy potato chips, garnished with herbs and small vegetables.

Sustainability and Sourcing

Tuna Carpaccio - 28 Atlantic Cape Cod MA

Locally sourced Yellowfin tuna served alongside charred corn, Purple Yam chips and local micro-greens.

Working on Cape Cod after graduating from Johnson & Wales taught me the true importance of sourcing ingredients through local, sustainability-focused distributors. The Cape is a tightly knit community where local seafood reigns supreme and is central to both culture and cuisine. But with only a few months each year to generate annual revenue, sustainability can easily be overlooked.

Scallops, a local treasure, are a prime example and come with drastically different means of procurement. Day-boat and multi-day boat trips go out day after day with hundreds of pounds of scallops caught in days at a time. Often the day-boat scallopers will dive down to find and acquire the scallops where the multi-day boats will dredge the ocean floor causing all sorts of destruction and bycatch harming the local ecosystem.

As a chef, I believe ingredient quality and sustainable sourcing are inseparable. These choices directly impact the longevity of communities like Cape Cod and the integrity of the dishes we serve.

A bowl of seafood soup with shrimp, crab, green herbs, and a green sauce on top, served on a wooden table.

Gastronomic Tourism

Red Prawn Ceviche - Succulent Barcelona, Spain
Served with chicharrones, corn-based sauce, and avocado oil. One of my favorite dishes I have had the pleasure of trying.
Succulent 1*, Barcelona

Over the past few years, I've been fortunate and traveled through Western Europe—an experience that opened my eyes to new cultural perspectives, ingredients, and techniques.

While I’m not fond of the term fusion, I deeply believe in the thoughtful application of spices and techniques from one cuisine into another. These explorations have led to some of my favorite dishes and ingredients. I hope to continue to explore, discover, and refine flavors that celebrate the diversity of global cuisine while staying true to the integrity of each culture and their traditions.

A plated gourmet salad with fresh vegetables, edible flowers, and black caviar on a white dish.

Nature

Coddled Egg - 28 Atlantic Cape Cod MA

Poached egg, smoked egg yolk, roasted mushrooms, asparagus, pickled daikon and caviar

It’s widely accepted that a chef’s goal is to master ingredients and techniques to produce consistent, high-quality dishes. I believe a true chef goes deeper—understanding why ingredients from a particular region taste better, how they’re procured, and what that means for their quality and integrity.

Early in my career, one of my chefs told me,
“If you want to know when winter is coming, pay attention to the skins of onions.”
At first, I thought he was crazy. But once I saw what he meant—how nature subtly signals change through the ingredients we use—I fell in love with the industry.

Cooking isn’t just about technique. It’s about listening to the land, the seasons, and the stories our ingredients tell. That connection to nature is what guides my approach in the kitchen every day.

Purpose

Some of my fondest memories are the chaos that came before family dinners– the kitchen was always the heart of the family. Those moments shaped me, and today, they continue to fuel my desire to give, create, and make others happy through food in the way I remember and that I have found myself in the world.

Cooking has become more than a profession—it’s how I connect with others, how I remember, and how I’ve found my place in the world.

This page is more than a portfolio. It’s a glimpse into who I am, the skills I’ve developed, and the culinary experiences that have shaped me. It’s also a celebration of the dishes, ingredients, and cultures I’ve discovered and enjoyed along the way.

Come follow along on my journey.

View of a sunny courtyard with lush green trees and plants, surrounded by ornate Gothic-style architecture with detailed carvings and arched windows.

Certifications

Skills

Certifications

NRFSP – Food Safety Manager Certification (HACCP Standards)
OpenTable Host & Manager Training

Hospitality HR Management & Supervision 2.0

Federation of Dining Room Professionals Certified Associate level

A plate of assorted sushi rolls garnished with edible flowers and green leaves, drizzled with a yellow sauce, placed on a white serving dish on a green table.

Assorted sashimi with slices of tuna, salmon, and white fish, served with rice, vegetables, and garnishes on a black plate.

Leadership and management skills

Soon after completing my externship for Johnson & Wales, I moved into roles comprised of self management to Forbes 5-star standard as well as the training and management of new staff. From there I went on to work at a guest facing intimate restaurant where I trained as well as assisted with the management of new staff, stations and the daily inventory for ordering ingredients.

Sliced seared tuna topped with green onions, garlic chips, and a brown sauce, served with kimchi and onions on a white speckled plate.

Sushi rolls with yellow sauce, pink edible flowers, orange fish roe, and green herbs on a ceramic plate, garnished with a pink rose-shaped pickled ginger and a green leaf.

Fabrication

Throughout my time working in various kitchens I have had the pleasure to hone my fabrication skills with various poultry such as duck and chicken, seafood including fish both round and flat and shellfish such as Urchin and oysters.

I approach each task with care, respect for the ingredient, and a desire to improve. I’m far from an expert in any one category, but I’m confident in my skills and my ability to continue learning and producing a quality product.