An American chef in Paris with more than 15 years of restaurant experience, starting in America at the Culinary Institute of America in New York. I moved up the ranks in various restaurants in the northeast before fulfilling my dream to travel around France to discover its rich culinary history and landscape.

My career in France ranges from the dynamic gastronomic table of La Grenouillere (**) in the north of France to more than 4 years in the Septime (*) group where I held multiple positions, notably chef of Clamato (bib gourmand).

My eagerness to continue to learn brought me to open ADAR, a Middle Eastern concept based around fresh, colorful and vibrant food.

During this time I discovered my love for teaching at l’Ecole Cordon Bleu, where I created a course around culinary principles for wine students. Since 2020 I have specialized as a restaurant consultant for recipe development and restaurant openings working alongside brands such as Champagne Perrier Jouet and Dom Pérignon, a private chef, culinary instructor for private clients and also prestigious schools such as Kedge Business School, l’Institut Cordon Bleu in Paris.

What excites me most about the world of food? New tastes, new products, new producers, new adventures, and, most of all, sharing these moments with everyone I meet.