I’m a graduate of the Culinary Institute of America, and my career has been shaped by a deep love of hospitality, craftsmanship, and thoughtful food. During culinary school, I had the opportunity to work in some of New York’s most respected kitchens, including Picholine and Blue Hill, where I developed a strong foundation in technique, discipline, and ingredient-driven cooking.

I had always imagined building a life in the West, and that path first took me to Vista Verde, one of the country’s premier luxury ranches, where I grew into the role of sous chef. From there, I continued to refine my perspective in Santa Fe, working at both The Compound and Izanami, restaurants known for their strong sense of place, seasonality, and care.

Later, in Boulder, my work expanded beyond the kitchen and into the world of wine and beverage. I served as Wine Director at Black Cat and as a sommelier at Flagstaff House, where I deepened my understanding of pairing, service, and the role that hospitality plays in creating a truly memorable experience. I’m a Certified Sommelier and hold a WSET Level III certification with distinction.

Across each stage of that journey, I’ve been drawn to food that feels both refined and deeply personal. Today, I bring that perspective to Modern Tasting House through weekly menus shaped by seasonality, health, hospitality, and a strong connection to local farms and producers. My goal is to create food that not only tastes exceptional, but also supports the way my clients live, gather, and feel in their everyday lives.