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[ultimate_heading main_heading=”What I do” main_heading_color=”#000000″ alignment=”left” main_heading_line_height=”desktop:30px;” main_heading_font_family=”font_family:Cantata One|font_call:Cantata+One” main_heading_style=”font-weight:600;” main_heading_font_size=”desktop:22px;”] [/ultimate_heading][ultimate_spacer height=”25″]

My mission is simple: to prepare properly cooked and wholesome meals with the best ingredients. My meals are designed by your personal needs and wants as we collaborate together to make health conscious decisions in cooking.

My cooking style is focused on whole foods and using the whole product while steering clear of processed ingredients. While I am not a vegan, plants play a major role in my diet and cooking style and I enjoy “veganizing” meals for health and lifestyle reasons.

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My roots are well grounded with over ten years of experience in the hospitality and culinary fields. I have a diverse range of skills from managing one of New York’s top bar and lounges to woofing garlic at a family owned farm in Vermont to working the line in upscale swanky sushi restaurants.

I graduated from the renowned Natural Gourmet Institute and I began to build my foundation of skills in the kitchen of Nobu 57 where Japanese knife skills become second nature and the simplistic preparation of food is extravagant.

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[ultimate_heading main_heading=”Sustainable Food Advocate” main_heading_color=”#000000″ alignment=”left” main_heading_line_height=”desktop:30px;” main_heading_font_family=”font_family:Cantata One|font_call:Cantata+One” main_heading_style=”font-weight:600;” main_heading_font_size=”desktop:22px;”][/ultimate_heading][ultimate_spacer height=”25″]

One of the biggest issues in todays culture is where our food actually comes from. I make mindful and deliberate decisions about the ingredients I plan to source for your next meal. I advocate and utilize a sustainable food system that respects the earth’s natural resources and the people who make all this possible. So the next time you take a bite of food, open your eyes and ask yourself “…where does this food come from? Chances are it has traveled halfway around the world, in an unripened state, at a great cost to our environment.

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