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Dining Experiences

With experience in multiple Michelin-starred restaurants, I strive to bring a culinary style that emphasizes flavor and meticulous technique, while peppering in a touch of creativity, and still maintaining a overall sense of familiarity.

 

My global travels have inspired my approach to food, allowing me to infuse diverse flavors and cultural elements into every dish. I believe in having respect for all ingredients equally, recognizing that each one has its own unique story to share.

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I specialize in crafting custom menus tailored for any occasion—whether you desire a family-style gathering or a multi-course tasting experience. Let’s create something unique and memorable right in your home!

 

Each plate I serve reflects my journey as a chef to deliver unforgettable meals that not only delight the senses but also bring people together.

Marble Surface
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Sweet Corn and Ricotta Fagotelli with Saffron Garlic Emulsion 
—  Sample Menus  —

Date Night In

New American​​

 

Hamachi Crudo

with Roasted Beet and Citrus Salad 

and a Smoked Shoyu Vinaigrette​

 

Eggplant and Ricotta Cappellacci 

with Sage Brown Butter, Parmesan Spuma

and Pomegranate Molasses 

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Petrale Sole "à la nage”

in a Mussel, Ginger, Rosemary Dashi, 

with Caramelized Fennel and Scallion Oil​

 

Herb Crusted Rack of Lamb

with a Blackberry Gastrique, Pommes Puree

and Roasted Maitake Mushrooms

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Mini Polish Karpatka Cake with Lemon Curd

Osaka Memories:

Japanese Street Food Inspired Menu

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Ahi Sashimi

Sesame, Yuzu Gel, Toasted Seaweed, Tempura Crunch

 

Deviled Jidori Egg

Tsukemono, Tobiko, Crispy Rice Paper

 

“Okonomiyaki” Fried Rice

Squid, Shrimp, Kasuobushi, Furikake, Japanese Mayo

 

Pork Consomme Ramen

Sweet Corn, Miso Tare, Kurobuta Mousseline, Scallion Oil

 

Honey Shoyu Braised Beef Rib

Eringi Mushroom, Baby Bok Choi, Bone Broth Reduction, Shichimi

 

Ume Shiso Granita

 

Strawberry Matcha Custard Crêpe

Trattoria Toscana

"Stile Familiare"

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Mains

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Herb Crusted, Roasted Rack of Lamb with Fresh Basil Pesto

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Tomato & Rosemary Braised

Chicken Thighs with Panchetta

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Balsamic Glazed, Brown Butter Roasted Mushroom Medley

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Sides

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Potato Gnocchetti in a

Light Parmesan Cream Sauce

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Roasted Zucchini, Yellow Squash & Rapini

with Fried Bread Crumb

 

Little Gem Italian Wedge Salad

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Dessert

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Classic Espresso Tiramisu 

Cambridge Countryside

English Sunday Roast​​

 

Smoke Roasted Sirloin with Truffle Butter Jus

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Twice Cooked, Crusty Roast Potatoes

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Garlic and Thyme Roasted Parsnip and Carrot

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Green Bean Almondine â€‹

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Sausage, Onion, & Sage Stuffing

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​Classic Yorkshire Pudding

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Horseradish and Mustard

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Apricot and Summer Berry Pavlova

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