top of page
After more than two decades of cooking in the finest restaurants around the world, I've decided to guide young chefs and restauranteurs in their pursuit of excellence and success. At the same time I continue to work with my network of clients for whom I can practice my passion: cooking and hospitality!
My cuisine reflects the influence of mentors Roger Vergé, Alain Ducasse and Daniel Boulud and takes inspiration from years of traveling and eating. Through these experiences my style has developed into one that is French classic with a world influence and a New York State of Mind.
bottom of page