Career Journey
Union Square Hospitality Group
01/2021- 05/2021
Walking through the doors of the acclaimed Gramcery Tavern, Union Square Cafe and other Danny Meyer jewels, I spent my days recording content and styling food for USHG's social media platforms.
M&G Foodstuff
I stepped into a managerial role just three months after joining on as the Catering Coordinator. It was here that nurtured client relationships by acted as a liaison between their networks and our kitchen team. We excelled in delivering sustainable, organic drop-off meals for up to 400 daily recipients.
11/2021- 08/2022
The Brooklyn kitchen
07/2019- 08/2020
My culinary journey began here as a kitchen assistant to some powerful female chefs to whom I am eternally grateful for. I was able to gain hands on culinary skills while working in a client-facing role. I learned how to turn a paid class into a priceless experience. When the pandemic hit, I jumped at the chance to help turn our class model virtual and help promote the business on Instagram.
From Culinary Member to Creative Lead and finally Kitchen Manager, I helped make over 35 million meals that fed our food insecure New York neighbors, created impactful events, designed recipes for Medically Tailored Meals, and eventually leading the Sustainable Community Kitchen.
Union Square Hospitality Group
01/2021- 05/2021
Walking through the doors of the acclaimed Gramcery Tavern, Union Square Cafe and other Danny Meyer jewels, I spent my days recording content and styling food for USHG's social media platforms.
M&G Foodstuff
I stepped into a managerial role just three months after joining on as the Catering Coordinator. It was here that nurtured client relationships by acted as a liaison between their networks and our kitchen team. We excelled in delivering sustainable, organic drop-off meals for up to 400 daily recipients.
11/2021- 08/2022
The Brooklyn kitchen
07/2019- 08/2020
My culinary journey began here as a kitchen assistant to some powerful female chefs to whom I am eternally grateful for. I was able to gain hands on culinary skills while working in a client-facing role. I learned how to turn a paid class into a priceless experience. When the pandemic hit, I jumped at the chance to help turn our class model virtual and help promote the business on Instagram.
Rethink Food
From Culinary Member to Creative Lead and finally Kitchen Manager, I helped make over 35 million meals that fed our food insecure New York neighbors, created impactful events, designed recipes for Medically Tailored Meals, and eventually leading the Sustainable Community Kitchen.
12/2022- 05/2026
I worked and lived at tenuta saiano for seven weeks. sometimes helping in the vineyard or with guest check-ins but mainly in the kitchen at bucolica, their seasonal restaurant.
SUMMER 2026
Bucolica at Tenuta Saiano
Willoughby's General
I've joined the WG team as a Consultant to develop recipes and build out a production system to bring in new customers.
OCT 2026
Gigi's
I've gone undercover like Anthony Bourdain in that biopic. I staged for a month to stack my restaurant experience.
New Projects
Family Meal
I was the guest chef at Family Meal x c'mon everybody, i highlighted regional pasta from emilia-romagna with a pecornio sauce i developed. there was house-made giardiniera in addition.
IN A NUTSHELL
SEPT 2026
OCT 2026
12/2022- 05/2026