About Me

After a quick stint in corporate, I did what any reasonable person would do: I quit, got on a boat, and started cooking for a living.

What followed was eight years of feeding guests on luxury yachts across the Caribbean, the Mediterranean, and everywhere in between — designing menus from scratch, sourcing ingredients in foreign countries, and figuring out how to make dinner look effortless on a boat that's moving.

Food has always been more than just a meal to me — it's how I take care of people.

I learned that the most important ingredient in any dish isn't what's in the pan. It's understanding the person you're cooking for. I don't just cook — I cook with intention. Every menu I design starts with your health goals, your dietary needs, and your relationship with food. From there, I build meals around the highest quality ingredients I can source — organic where it matters, seasonal always, and whole foods at the foundation of everything. Everything is always seed oil free.

Whether you're navigating a gluten intolerance, cutting out refined sugar, following an anti-inflammatory protocol, or simply wanting to eat cleaner without giving up flavor — I've been there with clients before, and I'll figure it out with you. Good food that actually makes you feel good shouldn't be a compromise. That's the standard I hold myself to, every single time I step into a kitchen.

Now I'm back on land, based in San Diego, and bringing that same love of good food and genuine hospitality into people's homes. Just really, really good cooking — tailored entirely to you.