About the Chef

Growing up in New England, I have a weak spot for fried clams, pot roast and Boston baked beans. Always a food lover, I have been truly inspired and impassioned since moving to the Bay Area in 1994 by the varied cuisines, fresh produce and first-rate ingredients on the west coast. I graduated from Tante Marie's culinary school in San Francisco and have cooked at top restaurants such as Hawthorne Lane and the Meetinghouse, as well as in the test kitchen of Ketchum, a food and beverage public relations agency. I now work for families, couples and individuals, preparing top-notch food for enjoyment in their own homes.

I love preparing a wide variety of foods from cultures around the globe. However, I also admit to a fondness for American comfort food such as lasagna, chicken pot pie and meatloaf.

As a marathoner and triathlete, I understand the importance of eating healthfully, without sacrificing taste. Flavorful and in season, my food is usually healthful and low in fat. I can also accommodate special requests such as a high protein or vegetarian diet. I believe in "everything in moderation," and my menus reflect a diverse selection of foods and flavors.

I am a certified food safety manager, as well as member of both the San Francisco Professional Food Society and the American Personal Chef Association.