I am a California transplant from the East Coast with over 15 years of culinary experience. Since a young age, I have been inspired by my grandmother’s Calabrian roots and obsession with expressing love through food. My Italian background and passion for authentic, fresh food with soul has lead me to kitchens and classrooms all across the country. As a graduate from the prestigious Culinary Institute of America, Hyde Park, I have has trained and worked in some of the best kitchens in the industry, including Alinea in Chicago, Delfina in San Francisco, Bacara in Santa Barbara and Esca in New York City. After many years of working in the East Coast market, I made the choice to move to California and expand on my creativity utilizing the year round produce available and becoming more familiarized with farm to table Californian Cuisine. I am very excited and focused on creating more intimate gatherings that allow for communal and familial connection.
How long have you been working with Big City Chefs?
If I were a spice, I would be…
My favorite local purveyors, artisans, and farmers:
Weiser Farms, Santa Monica Farmer’s Market
What I love about cooking and hospitality…
Nothing makes me happier than bring people together for intimate gatherings that allow for communal and familial connection.
What are your top three go-to pantry items?
Salt, pepper, quinoa