Growing up in the Washington, DC area, I was exposed to politics and great ethnic food. After graduating from L’Academie de Cuisine in Gaithersburg, MD, I spent a year working for Fabio Trabocchi. I then worked at Michel Richard Citronelle, where I eventually became the Poissonier.

In 2008, I moved to New York City where I spent two years working for Daniel Boulud at the Michelin Star accredited Café Boulud. I then returned home to DC and accepted a position as Tournade at Adour Restaurant for Chef Alain Ducasse. This tremendous experience helped hone my style of cooking while celebrating fresh and local ingredients.

Looking to take the next step in my career, I accepted the position of Chef de Cuisine of a small fish-inspired restaurant named Pesce where I spent a year catering to sophisticated Washingtonian clientele. After 9 years in the restaurant arena, I joined Sodexo Corporate Services as Executive Chef at the Marriott International Headquarters.