I'm a New York cook looking to learn from established professionals in the food industry. After starting my career with Junoon Restaurants, I'm seeking more brilliant chefs and food writers to learn from and collaborate with. I have 8+ years of FOH and BOH experience and have led and directed Kesem at Columbia University for the last year. I am entering my fourth year in the Columbia physics program and hope to use my degree to integrate molecular physics into fine dining. Right now, I'm especially interested in supper club dining formats, and the path to becoming an awarded chef.