Chef in Brooklyn, New York
Classically trained, I bring the ruckus when it comes to delivering consistently beautiful meals. Every chef should have a garden, and with my food, you'll often be eating something I've grown, picked that very day. My food is decidedly vegetable-forward farm-to-table. But don't worry, carnivores, my menus have plenty of unexpected takes on butcher's cuts & the catch of the day. And carboholics, take note, I've got the gluten game on lockdown, and my potato guy's world famous. I love to put my professional cooking chops to the test with every client I get, and can execute anything from a weekly fridge stock to a dinner party for a dozen to launch parties for two hundred. I can do it all, and I do it with my cheerful yet chill disposition.
Let me feed you. I'd love to.