Trained in classic technique at The French Culinary Institute along with years of experience cooking in restaurants throughout Manhattan & Brooklyn. Influenced by the wide varieties of dishes and cultures spread across the 5 boros. Fueled by a passion for product, creativity and method . A resident of Brooklyn, I am always on the hunt for new inspiration & ways to mix, reimagine and pay tribute to the dishes and people that have been formative in my growth as a cook. Along with pop up projects and other collaborations I am the Executive Chef of Cantine located in Red Hook, Brooklyn.