Hometown
Chicago, Illinois
Chef Bio
I’ve been in love with food since I was a kid. Growing up, I was always in the kitchen watching my mom or my grandmother cook, asking what they were doing and why. Even as an adult, when I’m invited to someone’s house, I always find myself in the host’s kitchen to ask what they’re doing. So becoming a chef was the logical choice for me. I attended Le Cordon Bleu in Chicago and started working in kitchens around the city. I wanted to learn as much as I could about the industry, so from Pazzo’s Mediterranean Kitchen, where I learned how to make pasta from scratch, to Webster’s Wine Bar, where I learned how to pair wine with food, I worked my way around the city learning all that I could. It wasn’t until I took a job at Sur La Table that I discovered that I also have a true passion for teaching. Since 2017, I’ve been teaching classes there and have grown to love it more with every class I teach. I am very excited to share my love of food with you!
How long have you been working with Big City Chefs?
Since 2022
If I were a spice, I would be…
Cumin. It’s a simple spice, yet it can add subtle complexity to a dish.
My favorite local purveyors, artisans, and farmers:
Midwest Foods. They support local distribution. They also have their own farms in four surrounding states to stay localized, and they provide the freshest products to their customers.
What I love about cooking and hospitality…
My favorite memories are always centered around food! Whether it is getting together with family and friends for a relaxing evening or teaching a class to people that want to learn more about cooking, I am very excited to be in a posititon where I can help you enjoy similar memories with your loved ones.
What are your top three go-to pantry items?
Apple Cider Vinegar, Mustard, Sriracha
