Team Bios

I’ve been working in the food industry since I was 15, selling local produce at a roadside stand in Delaware, where I was born. Since then, I’ve helped open restaurants and managed kitchens, worked in custom catering, menu writing, and industrial food product development. It’s been a long run and I’m nowhere near done.

I can’t stop thinking of new ways to connect with people over food. I was fortunate enough to learn early in my career that you don’t have to rot away in a restaurant kitchen to be a chef. The food world is vast.

In my free time, I travel. A lot. All over the world. Sometimes there is no substitute for experiencing certain foods first-hand.

I love food, in all of its forms. No snooty chef-talk over here. I cook as a career, I cook at home, and I cook for my friends and family. Food seeps into every facet of my life, and I’m ok with that.

I would do my job for free. It’s truly my passion.  Don’t tell anyone.