I'm a chef and host based in NYC. After studying cognitive science and design at Northwestern University and beginning a career in product research, I found myself increasingly drawn to the world of hospitality. I attended the Institute of Culinary Education before working as a chef de partie at Eleven Madison Park, where I learned the discipline and precision that shape the best restaurant in the world. After a summer of training at some of the finest restaurants in Paris, I went on to work as a private chef and create my own catering business before opening Burrow — my own supper club and private dining venue in Williamsburg, Brooklyn.
Burrow combines the warmth and ease of a dinner party with the elegance and intentionality of fine dining. Beyond Burrow, I create bespoke culinary experiences for clients throughout New York and beyond. My work ranges from intimate private, multi-course dinners to large-scale celebrations, brand activations, and catered events for hundreds of guests. I approach every project as an opportunity to create something deeply personal — where exceptional food serves as the backdrop for meaningful experiences.
