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Why I Do What I Do

Helping you harness the power of Brand, Talent, and Knowledge with fresh ideas, replicable recipes and educational tools is my passion.

As a results-driven professional, I see immense value helping others achieve success, by sharing my passion for All Things Culinary, whether on the commercial, professional or personal level.

As a seasoned 24 year veteran across many facets of the Food and Wine Industry I have had many opportunities to be a part of amazing projects.  I am an educator by nature, and to have helped countless companies from Restaurants, Farmers, and Commodity Boards, to Culinary Students, Hotel Groups, and even the Home Cook.  

FOOD IS MEDICINE. This tenant is an integral part of my business model.  I am a forager, farmer and herbalist and use my medicines in much of my chef work.  My passion projects involve community-oriented pro-bono work focused on Mental Health as well as having a thriving Wellness Retreat Chef role at renowned Spiritual centers focused on Mental and Spiritual Health, Plant Medicine, and overall well-being. 

  Please read my LinkedIn to follow my path

Some of my accolades include:

  • Top 10 Sous Chef in America by Food & Wine Magazine

  • Certified Executive Chef (C.E.C.)

  • Certified Hospitality Educator (C.H.E.) 

  • Certified Herbalist through the California School of Herbal Studies. 

  • Certified Basic Cheesemaker through Marin College

  • Certified Permaculturist, About and For Sustainability

  • 1st level Sommelier Certification, International Sommelier Guild

  • 1st place for the National Pork Board Taste of Elegance Competition,

  • 1st place in the Italian Culinary Institute for Foreigners Sintonie Competition,


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  • LinkedIn
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