The perfect wedding cake starts with the collaboration between client and designer. A a chef I am continually inspired by the relationship between food and art, the dialogue it fosters and the pleasure of creating food for others. From childhood batter-on-the-ceiling experiments in my parents' Indiana kitchen to some of the most esteemed New York City restaurants, I've always carried a reverence for pure ingredients and appreciation for skilled methods of preparation.
A graduate of the Culinary Institute of America, I've cooked in the kitchens of Aquavit and Craft alongside renowned chefs Marcus Samuelsson, Tom Colicchio and Marco Canora. The personal and professional lessons learned during this journey have shaped the distinct style of my company today.
To provide our clients with the most attentive service possible, we accept a limited number of commissions - we suggest you or your coordinator contact us for tasting soon after finalizing the key planning aspects of your event to assure availability.