I cook with passion and precision
Cooking is my pastime, art, passion, and obsession, and I channel that into every course I serve—balancing flavor, texture, and presentation with care.
I trained with top institutions and kitchens
I trained at The Culinary Institute of America in Hyde Park, New York, and honed my craft at Coach Insignia in Detroit and Forest in Birmingham.
I design every menu around you
My secret in cooking is knowing my audience. I could make the best foie gras torchon in the world, but if you don’t enjoy foie gras, I failed—so I listen first and craft the experience for you.

































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