Chef
— CHEF —
RESTAURANTS & CATERING
I am currently the consulting culinary director at Kitchen & Table, the cafe at The Well in New York City, as well as the Co-Culinary Director of Co-Hospitality. I was the Culinary Director of Grand Tour Hospitality (2019-2023) as well as the opening and Executive chef of American Bar. I was one of the co-founders of Comodo in NYC, a Latin American inspired restaurant that received reputable recognition from publications such as, NYTimes, Zagat, TimeOut, Grubstreet & Michelin Guide. When it comes to catering I primarily focus on smaller celebratory/press dinners, gatherings, branded series, and retreats. I will always travel to cook. Please see below for sample menus.
Menu #1
— Farm Flatbread —
Pumpkin Seed Romesco, Fresh Herbs, Nut Cheese Crumble
— Kale, Avocado & Beet Salad —
Grilled Corn, Sugar Snap Peas with Espresso Cold Brew Dressing
— Summer Forest —
Grilled Maitake Mushroom & Sweet Potato, Broccoli Raab, Coconut Polenta, Tahini-Chamomile Drizzle
— Persian Quinoa Chopped Pilaf —
Baby Zucchini, Capers, Dates, Green Onions, Mint, Toasted Sesame-Ginger Dressing
— Carrot Cake Supper Sundae —
Basil Whipped “Cream”, Toasted Pecans, Candied Ginger
Menu #2
— Jicama Tostada —
Avocado, Roasted Corn, Pomegranate, Toasted Pumpkin Seeds
— Arugula, Mint + Pickled Strawberry Salad —
Spiced Cashew, Creamy Basil dressing
— Oven Roasted Cauliflower —
Yuzu-Raisin Puree, Fresh Herbs
— Moroccan Lamb Shank —
Crispy Saffron Rice Cakes, Turkish Apricots, Toasted Almonds
— Chai Tres Leches A La Mode —
Roasted Strawberry Compote Candied ginger
Menu #3
— Gochuchang Glazed Butternut Squash Lettuce Cups —
Smoked Trout, Avocado, Herb Tahini, Toasted Sesame
— Arugula, Avocado & Lentil Salad —
Jicama, Sugar Snap Peas, Tahini-Dill Vinaigrette
— Roasted Salmon Tomato Compote —
Crispy Peanut Fingerling Potatoes, Crispy Capers
— Smokey Rainbow Carrots —
Lime Zest, Fresh Herbs
— Smokey Rainbow Carrots —
Chocolate Sorbet, Saffron Cream
— Communal Sunday —
Vanilla Ice Cream, Toppings Galore
