After 3 years of installing infastructure and ammending soil on a 15-acre parcel in the Hudson Valley, our first growing season began in 2013. Since then, farm operations have included: organic vegetables and herbs, chicken eggs, honey, maple syrup and fruit trees. We’ve made use of our harvest with a weekly farmstand and cafe throughout the growing season, monthly dinner parties and wholesale accounts with NYC restaurants including: L’Apicio (East Village), L’Artusi (West Village), Gwynnett Street (Brooklyn) & The Lodge (Brooklyn).

Co-owner of farm shop/cafe and event space in a renovated 1850’s dairy barn. Overseeing back-of-house operations, menu/recipe development, food/beverage costing, ordering inventory and supplies, hiring/training/ scheduling/managing staff, cleaning/maintenance of kitchen and equipment, open-fire grilling events.

Freelance food stylist for advertising and editorial clients including: Anheuser Busch, Bon Apetite, Bud Light, Campari, Chobani, Cooking Light, Cosmopolitan, Crate & Barrel, Epicurious, Elextrolux, Fitness Magazine, Food Network, Food & Wine, Glamour, GQ, Frigidaire, Heineken, Hennesy, Hillshire Farm, InStyle, Men’s Health, NY Magazine, NY Times Magazine, Ketel One, Keurig, Kitchen Aid, Lipton, Marriot, Oprah, Parents Magazine, Penguin Random House, Playboy, Real Simple, Saveur Magazine, Williams Sonoma (View full list of projects and clients)

Private chef in Bridgehampton, NY and Manhattan. Worked closely with local farmers and purveyors to provide seasonal dining experiences. Responsibilities included preparing meals for family, staff and small parties.

Performed all farm duties on a 50-acre vegetable farm including: seeding, transplanting, tractor work, equipment maintanence and repair, animal care, and havesting of vegetables, flowers and herbs. Also involved in the production of added-value products such as pickles, jams, baked goods, and charcuterie.

Performed all duties as Robert De Niro’s private chef in Manhattan, Upstate NY and Antigua West Indies. Hired to provide meals focused on nutrition and general well-being, utilizing organic locally grown indredients. Organized and prepared multi-course dinners ranging from 4 to 40 guests.

Performed all duties as private chef for NY Mets pitcher Kris Benson and media personality Anna Benson in NY, Las Vegas and Los Angeles. Exclusively raw diet of healing foods featuring high-quality organic ingredients.

Assisted Sam Mason in design, production and plating of his innovative and challenging desserts that fused non-traditional flavors and techniques.

Worked under the instruction of Executive Chef Andrew Carmellini at Daniel Boulud’s flagship restaurant on Manhattan’s upper east side. Prepared and executed all vegetables, starches, and sauces for the meat station

Managed kitchen staff for fine dining restaurant serving contemporary French cuisine as well as design, production, and training of both savory and dessert menus.

Managed all design, production and service of desserts for a Mediterranean restaurant and wine bar.

Worked under executive chef Keith Luce at the award-winning Relais and Chateau Ski Resort for the 1998-1999 ski season.

Worked as tournant for executive chef Keith Luce at his acclaimed Chicago restaurant. Developed fundamental techniques of French and Italian cuisine.