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

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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.
                                                                

• Consultant Chef and Business Owner of All Things Culinary LLC

• Culinary Director of the non-profit Gray Haven Health & Wellness   

• Professor, Consultant and Demonstration Chef of Culinary Arts at  The Culinary Institute of America.

                                                                 Please read my LinkedIn to follow my path

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,

 

FOOD IS MEDICINE. This tenant is an integral part of my business model.

I involve myself in 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.

• I created, wrote and executed the culinary training program for the Salvation Army in the Bay Area to give a second chance to homeless and rehabilitees in job training for the food and wine industry.

• I serve as the Culinary Director at Gray Haven Health and Wellness, a re-entry program for adults with mental health challenges which is located in the historic Eliza Yount Mansion in Napa.

• I am  Presenter at The Sonoma Mycological Association Annual SOMA Camp bringing awareness to edible and medicinal mushrooms

• Retreat Center Chef services at retreat centers and Private estates such as Gassho House.