About

I am a culinary professional with international training, a deep academic foundation in nutrition and public health, and hands-on experience across fine dining, farm-to-table kitchens, and performance-focused home-style cooking. My approach to food is rooted in both craft and care, informed by the belief that cooking is a daily ritual that nourishes the body, strengthens connection, and supports long-term wellbeing.

Culinary Training and Perspective

I completed formal culinary training in Italy, where my perspective as a chef was shaped by a deep immersion in technique, ingredient-driven cooking, and the role of food in daily life. That experience taught me how quality sourcing, thoughtful preparation, and balance translate into meals that are both satisfying and sustaining. I now apply that foundation to performance-focused and home-style cooking alike, using technique and intention to create food that supports energy, recovery, and long-term wellbeing across a wide range of settings.

Professional Cooking Experience

After completing my training in Italy, I worked as a chef at a farm-to-table fine dining restaurant in Cape Elizabeth, Maine, where menus were developed and executed daily based on what was harvested from the farm. This required translating whole, seasonal ingredients into composed dishes within a constantly changing framework, while maintaining balance, consistency, and precision across service.

My work encompassed the full scope of kitchen execution, including station leadership during service, prep organization, recipe development, and refined plating. Operating in a high-standard, fast-paced environment sharpened my technical judgment and sense of timing, and reinforced the importance of clarity, efficiency, and control. These skills now guide how I approach cooking in any setting, from professional kitchens to private home environments.

Nutrition and Education Background

In addition to my culinary training, I hold two bachelor’s degrees and a master’s degree in public health, with a concentration in Health Education and Behavior and an academic focus on nutrition, health behavior, and long-term wellbeing. My graduate work centered on translating nutrition science into practical, realistic habits that support performance, recovery, and everyday health.

This background allows me to approach cooking with a deeper understanding of how food supports energy, focus, and daily functioning, particularly for active individuals and families.

How I Cook and Work

I approach cooking as a responsive, practical craft, adapting technique, structure, and flavor to the people and environment in front of me. My work spans a wide range of settings and needs, from everyday home meals to performance-driven cooking.

In the kitchen, I prioritize clarity, consistency, and organization. I work independently with focus and efficiency, and I collaborate comfortably with trainers, dietitians, or other professionals when goals align. My aim is always the same: to create food that supports performance while maintaining quality and enjoyment.

I care deeply about food because I understand what it makes possible. Food fuels performance, supports recovery, and shapes how people feel in their bodies day after day. It also creates rhythm, comfort, and connection, especially in demanding environments where consistency matters. I approach cooking with intention and care, knowing that well-prepared food can quietly support both physical output and overall quality of life. My goal is to provide nourishment that people can rely on, trust, and enjoy, every single day.