As a kid, I was always drawn to kitchens. They were the one place in any house I could always find and never wanted to leave. For as long as I can remember, my appetite has been insatiable.
I was on my way to law school when I decided to take a right turn and move to Italy to study food writing. After living in Florence for a year studying food writing and publishing, I decided to pursue formal training at The Culinary Institute of America. I’ve cooked at Blue Hill at Stone Barns, Chez Panisse, Monteverde, and the American Academy in Rome. In 2015, I started The Wholesome Kitchen, a personal chef and catering service based in Chicago. There are few things that bring me more joy than cooking for others.
E-mail me for more information about private cooking, writing projects, and/or and recipe development.