LUXURY EVENT STRATEGIST | CULINARY ARCHITECT | BUSINESS CONSULTANT

I bridge the gap between culinary execution and business strategy, ensuring every project—whether a luxury dining experience, restaurant launch, or hospitality expansion—is delivered with precision, creativity, and market awareness.

I don’t just plan events—I build them from the ground up, both in the kitchen and behind the scenes. From curating menus and sourcing ingredients to overseeing kitchen operations and ensuring seamless service, I take a hands-on approach to luxury event execution. Whether it’s securing the right elevated  tableware, coordinating logistics, or leading a culinary team, I bring a chef’s expertise and an event strategist’s vision to every experience.

I’ve led high-profile activations and events for brands like Fat Fowl, Taste of Tennis, Urban Outfitters, Bombas, Soho House, and Fortune 500 companies, bringing seamless execution, stunning presentation, and lasting impact to every experience.

Beyond events, my restaurant and business consulting work has helped shape both emerging and established hospitality brands. From menu innovation and operational frameworks to brand storytelling and team development, I create strategies that drive success—not just in the moment, but for long-term growth.

With over a decade of experience in high-level kitchens, luxury hospitality, and private dining, I have crafted exceptional culinary experiences for some of the most prestigious restaurants, brands, and A-list clients. My journey has taken me from the renowned Jean-Georges Restaurant Group—including Mercer Kitchen, Perry Street, and Jean-Georges at Columbus Circle—to the Michelin-starred Breslin, where I refined my expertise in technique, flavor, and execution.

As a private chef, I have catered to high-profile clients, celebrities, and Fortune 500 executives, curating exclusive dining experiences tailored to refined palates. From intimate dinners to large-scale luxury events, my approach merges sophisticated technique, seasonal ingredients, and cultural influences, ensuring every meal is both memorable and meaningful.

My commitment to culinary excellence extends beyond the kitchen. I have competed on Food Network’s CHOPPED, tested my skills in the prestigious Bocuse d’Or in France, and led culinary activations that merge storytelling, innovation, and hospitality. Whether cooking for an audience of one or orchestrating a large-scale dining experience, my focus remains the same: creating food that inspires, connects, and leaves a lasting impact.

Bridging culinary artistry with business strategy is one of my greatest strengths. I have successfully designed and launched branded products, custom packaging, and proprietary items for multiple businesses, ensuring their alignment with consumer demand and industry trends. My ability to translate culinary creativity into marketable, scalable products has helped hospitality brands expand their reach and develop lasting, recognizable identities.

In addition to my hands-on work in restaurant development and luxury event execution, I am committed to mentorship, education, and public speaking. I have led entrepreneurial seminars, hospitality training programs, and business growth workshops for professionals looking to elevate their craft and scale their businesses. My expertise has also been shared through collaborations with Soho House & Soho Works, where I contribute as an industry expert.

I continuously invest in expanding my knowledge, expertise, and certifications to ensure that I bring the best practices and cutting-edge insights to my clients. My credentials include:I also had the honor of competing in The Bocuse d’Or in France, one of the world’s most prestigious culinary competitions. This experience refined my expertise in fine dining execution, luxury plating, and the precision of global gastronomy. These opportunities shaped my approach to culinary storytelling, high-pressure event execution, and fine-dining techniques, all of which I now integrate into my consulting, hospitality strategy, and private chef services.

My leadership in operations, brand growth, and product development has also allowed me to work behind the scenes in building businesses, scaling brands, and expanding market influence. As Director of Operations & Executive Sous Chef at Fat Fowl, I played a pivotal role in growing the company’s digital presence, developing branded products, and leading high-end catering activations. Under my direction, the brand scaled from 200 to over 10K+ Instagram followers, establishing itself as a recognized and sought-after business.