YACHT CHEF

After 8 years as a yacht chef, ​this experience has led me to travel to some of the most exotic and remote destinations, provisioning with local purveyors and fishermen. I have had the opportunity to work with fantastic chefs and cook for the elite worldwide.  

​Boats Include: 

Motor Yacht Serengeti: 130ft Westport (May 2017-Sept 2017)   
Sail Yacht Atlantic: 226ft Schooner (Feb 2016-Mar 2017)             
Motor Yacht Samadhi: 196ft Feadship (Oct 2014-Dec 2015)       
Motor Yacht Sea Owl: 203ft Feadship (June 2013-Jan 2014)       
Motor Yacht Kogo: 232ft Alstom (March 2013-June 2013)          
Motor Yacht Harmony: 164ft Westport (Feb 2012-Mar 2012)      
Motor Yacht Kismet: 223ft Lurssen (April 2010-Oct 2010)           

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​​CULINARY SCHOOL

​Tante Marie Cooking School

Situated in the foodie city of San Francisco, California, Tante Marie's Cooking School is the perfect intimate setting to study the Culinary Arts. With guest chefs from top SF restaurants and food purveyors teaching from some of the nation's providers of the most sought after produce, Tante Marie's gave me the knowledge and experience to appreciate food in every aspect from farm to table. From making the perfect pie dough to baking our own SF Sourdough from our own starters, Tante Marie's was just what i was looking in a well rounded culinary program. I completed the course in Sept 2011.

​Raw Foods Culinary Course

I had the pleasure to attend Raw Chef, Elaina Joy's 3 week certified raw foods course in Bali, Indonesia. Situated in stunning rice fields and yoga hub of Ubud, I was lucky enough to dive into a raw and vegan training alongside other like minded people. I'm excited to integrate these fresh and healthy recipes into my repetoir to offer alternative gluten-free and dairy-free options that just make us all feel better! I completed this course in May 2014. Eating Raw foods help us get the most nutrients from what we eat which makes us feel more vibrant and alive! 

Radius Restaurant

Locally Sourced California Cuisine. Radius boasts of getting all it's products from a 100-mile radius of this San Francisco SOMA Restaurant. Be it wines from Napa Valley, Cheese from Sonoma Valley and fresh produce from every direction. With this concept, Radius' menu constantly changes with the season. I completed a 6 month internship at Radius in February 2012 as I worked in the Garde Manger and Pantry stations. It was a great experience!