A Deep Passion for Cooking
From a young age I was fascinated with food, as it enabled two of my greatest passions.
First was the experimentation. I have always wondered what ingredient I could combine with another unexpected ingredient to create something no one else had made before. I enjoy figuring out where the limits are, how to make two things go together that shouldn't, and simply finding the best version of a dish through experimentation.
Second was feeding people. To take all that work creating something delicious and new, and put it in front of your family and friends has always been so satisfying. Even early on in my experimentation when I was nervous about their reaction, I knew they would appreciate the care put into the meal. And when they enjoyed the dishes, we could all share in the joy of food together.
For these reasons, after I graduated from the University of Toronto, I knew I wanted to work with food, but I was unsure of how to do so.
A History of Hospitality
I first worked as a server and bartender at special events and dinner parties, where I learned a lot about hospitality. I found that, more than anything, memorable events are those where people feel welcome and that their needs matter. I keep these two principles front and center in all my culinary endeavours. The food is most important, but it tastes best when paired with attentive and detailed-oriented hospitality.
I knew I had to get into the kitchen. I found a perfect place for a new cook to learn. As in my personal life, I had my hands on the ingredients to play with, but now with more direction and purpose. It was exciting to work through a busy night in an open kitchen and see table after table enjoying the food I had made for them.
After this I was able to move to a fine dining kitchen, where my skills and passion both flourished. I worked under a French Master Chef, who taught me the exacting standards, commitment to quality, and refined techniques needed to put out delicious and beautiful meals; every dish, every night. I learned that food is an art, and that creating truly memorable dishes is an act of creativity in flavours, textures, and visuals. This was an exciting evolution of food for me, and only increased my dedication to food.
My most recent restaurant work was in another great kitchen, in Yorkville, where I was able to create dishes for the menu and experiment. I also became a Sous Chef, making me responsible for service in the kitchen and for the quality or the dishes we sent out.
It was there that I realized that creating specialized dishes for people, to create and play, and to have a connection with those I am feeding was what I wanted to do full time. Working with clients to create specialized and unique dishes for their particular tastes and events as a Private Chef is the ideal way for me to do what I love. I look forward to sharing that with you and your guest(s).