Based in Austin, Texas. Servicing existing clients in Texas, California, New York, Florida, Colorado, and Wyoming.
Accepting new clients across the U.S.
A.BIT.ABOUT.ME
A Culinary Journey: From Family Kitchens to Michelin Stars
​My love for cooking began in my family's kitchen, where I spent countless hours watching and learning as my parents crafted incredible meals. Those early moments shaped my passion for food, a passion that has taken me around the world and into some of the most revered kitchens.
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I started my career at 14 as a dishwasher in a local burger joint, but it wasn't long before I was pulled onto the line, diving headfirst into prep and cooking. By high school, I was working at Jackson Hole Mountain Resort, balancing my time between the kitchen and the slopes, snowboarding to and from work every day.
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After saving enough money, I moved back to my hometown of Denver to pursue formal culinary training. I attended culinary school there before expanding my education in Provence, France, and Piedmont, Italy—my first time abroad. The experience was transformative, and I spent weeks traveling through France, Italy, and Switzerland, soaking up every flavor and technique I could.
Returning to Jackson, I honed my skills at Old Yellowstone Garage, one of the town's top restaurants, where I built a strong foundation in Italian cuisine. By 22, I was back in Denver, working as much as I could as Head Chef of a catering company and line cook at the Four Seasons Hotel. But I still craved more.
The Turning Point
In 2013, I took a leap that would redefine my career: an internship at Noma in Copenhagen, then named the #1 restaurant in the world. Working under Chef René Redzepi and his team was nothing short of revolutionary, every day was a masterclass in creativity, discipline, and hyper-seasonal cooking. I foraged for ingredients, prepped for legendary guest chefs, and pushed myself harder than I ever thought possible. The connections I made there, both personal and professional, remain some of the most meaningful in my life. To this day, I still collaborate with the Noma team, joining them for pop-up events between my private chef events. ​
New York City & Michelin Stars ​
After Noma, I brought that relentless energy to New York City, first at ACME under Chef Mads Refslund. The kitchen’s innovative spirit felt like a natural extension of my time in Copenhagen. Soon after, I joined two-Michelin-starred Blanca in Brooklyn, rising from cook to Chef de Cuisine within a span of just nine months. Leading a team that executed a 20+ course tasting menu twice nightly was exhilarating, every dish was an experiment, every service a chance to refine perfection.
Seeking new challenges, I transitioned to The Standard Hotel in Manhattan’s East Village, overseeing two restaurants and launching a third. It was a different pace from fine dining, but it taught me the complexities of high-volume hospitality.
In 2018, I had the honor of creating a 13-course menu at Michelin-starred Casa Manolo in Spain for the Valencia Culinary Festival, celebrating sustainable cuisine, innovation, and Mediterranean flavors. Later, I took on roles as Chef de Cuisine at Rebelle (1 Michelin star) and Atrium Dumbo, along with private chef work for high-profile clients.
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A New Chapter: Austin & Beyond
In 2019, I left NYC for Dallas, reconnecting with the family I’d missed during years of nonstop cooking. And in the spring of 2025, I happily planted new roots in Austin, Texas, where I now balance private chef work with collaborative pop-ups.
Every step of this journey has deepened my respect for ingredients, technique, and the people behind the food. Whether crafting an intimate dinner or feeding a crowd, I bring the same curiosity and precision that’s carried me from a small-town kitchen to the world stage—and back home again.
food PHILOSOPHY
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I believe in cooking that’s ingredient-led, where exceptional produce speaks for itself with minimal interference. If something is at its peak, my job is to highlight it, not obscure it.
Technique matters, but so does instinct. I don’t fuss with molds or perfect cuts, and I avoid waste by treating every part of an ingredient as an opportunity (yes, even the stems, peels, and scraps).
Menus should feel deliberate. Each dish has its own balance, but the real magic is in how they work together—textures, temperatures, and intensities unfolding with purpose.
And I always leave room for play: revisiting nostalgic flavors, reworking classics, or experimenting with unexpected combinations. Because cooking should be curious, not rigid, even at its most thoughtful.
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