Michelin Experience
You Can Count On
With years of experience in the kitchen and behind the line, I bring world-class training directly to your home. My time at Restaurant Daniel in New York City honed the precision, creativity, and discipline that I now channel into bespoke menus for discerning clients.
My background spans both fine dining restaurants and private roles — from Burlington Vermont’s Farmhouse Tap & Grill, where I led sauté and seasonal menu development, to stages at creative New York kitchens such as Smithereens. This balance of classical technique and innovative plating ensures that every meal I prepare is not just food, but an experience.
Seasonal Elegance
Tailored to You
At the heart of my cooking philosophy is seasonality. By sourcing from local markets and trusted purveyors, I craft menus that are vibrant, health-forward, and reflective of the best ingredients each season has to offer. French technique forms the foundation, but my repertoire stretches across Mediterranean, Italian, Japanese, and Southeast Asian influences, giving you variety without repetition.
Every client has unique preferences, and I thrive on adapting my skills to your household’s lifestyle. Whether you prefer casual family-style buffets or refined plated dining, I design each menu to meet your needs with creativity, balance, and elegance.
Private Service
Professional Standards
My services are designed to bring ease, structure, and consistency into your home. I provide full-time private chef services Monday through Friday, 10am to 6pm, with one half-day dedicated exclusively to menu planning, sourcing, and administration. This ensures every detail — from ingredients to plating — is handled with care and foresight.
Rates begin at $600 per day, not including groceries, with benefits and a yearly bonus as part of the employment package. Beyond the food, I bring professionalism, discretion, adaptability, and an ego-free approach that allows me to integrate seamlessly into your household. Clients trust me not only for what’s on the plate, but for the peace of mind that comes with hiring a chef who respects their time, privacy, and standards.