In 2017, after years of cooking in traditional commercial kitchens, I began doing pop up super club events featuring local farms with fixed menus that were based around the seasons. Soon I started receiving requests for special events, classes and in home meal prep.

I was feeling great satisfaction in the relationships I was forming and the diversity of cooking in different environments and styles. And in 2019 I launched Chef and I. Since then I have been creating culinary experiences using the best ingredients available to a diverse group of clientele.