I have been a professional chef for almost 20 years with a wealth of knowledge and experience to share. I love French, Italian, Eastern Mediterranean, and North African cuisines. I keep my cooking is always bold and flavorful.

I enjoy creating my own charcuterie, pickles and preserves, all types of breads, as well as stunning fresh pastas.

I enjoy teaching and mentoring young cooks and giving them the opportunity to excel in an otherwise difficult atmosphere.

When I’m not cooking, I practice amateur food photography, woodworking and carpentry, and am an avid gardener.

I am currently Executive Chef @ Coat Room Saratoga Springs, NY

I lead team of professional cooks and sous chefs for this new high end restaurant with emphasis on scratch cooking, seasonal products, interesting flavors, and pristine presentation.  We work in a new modern, low waste kitchen that includes recycling and composting.