I started my culinary training at Tante Marie’s Cooking School here in San Francisco with a focus in the Pastry Arts. After graduating, I worked in several high end catering kitchens, Paula Le Duc and Melon’s Catering specifically, where I discovered my love of catering to the individual client. After completing the USPCA’s intensive personal chef program in 2001, I launched my business and have now been cooking for families and catering small events for over 15 years. I have cooked for some families long enough to see their children graduate from college!
My focus as a personal chef has always been to provide busy families with healthy, refined meals, that are locally and organically sourced and seasonally inspired. My food is slow, that is to say, made from scratch, with no cut corners. I make my own pastas and doughs, prepare beans from dried, make my own stock, and slow roast food to perfection. My background and experience also includes gluten-free, dairy free and vegetarian diets with a special bent towards Italian and California cuisines.
References are available upon request.