The moment I first enjoyed cooking was when I made a breakfast burrito on a Saturday morning after a first week of F.A.C.T.S class. The more known name would be homeck. After that first time I knew cooking was something I would enjoy. Whether it was prepping vegetables before mom came home from work or grilling with dad cooking was for me.

Fast forward to college years I was fortunate enough to go to The Culinary Institute Of America where I learned, experienced and more importantly had a blast. Prior to graduation I didn’t have to travel to far away to Brooklyn where I worked under chef Dan Kluger at his restaurant Greywind in Manhattan. Once my time was done there I ventured over to Nantucket where I worked for chef Nate Hanyzewski at The Proprietors Bar & Table.

Present

Currently I am working as a line cook at provenance, but will be hosting pop up dinners for tables from four people to eight people. These dinners will be a four to six course meals depending on how many guests. These menus could be discussed between you and me or could be a chefs choice menu. Dietary restrictions and or food aversions will be also discussed to ensure all foods are safe for your party.