In true gypsy fashion, it has been a long and winding journey that has led me to become a personal chef. My formal culinary education took place at New England Technical Institute’s, The Center for Culinary Arts in Cromwell, CT. I received formal recognition of my work there by receiving a James Beard Foundation Scholarship.

My professional experience includes time in both high volume and intimate dining venues. Sherlock’s 221, one of the brightest culinary gems on the CT shoreline, remains one of the most influential components of my culinary viewpoint. Working with a close-knit handful of amazing chefs, under the guidance of Tim Quinn, I discovered the connection between farmer and chef, the benefits of seasonality, and the joy in creating eclectic cuisine from the highest quality ingredients one can find. After leaving Sherlock’s, I returned to New York where I began work as the Pastry Chef at Rosalie’s Cucina in Skaneateles. Rosalie’s reputation precedes itself in the Finger Lakes region, and I enjoyed my time working within such a well established institution.

Gypsy Gourmet sprang about with a dilemma that arose in my home. Either there was nothing in the fridge (hey, even chef’s need a break), or the meals we experienced out were mediocre in quality, poor in service, exorbitantly priced, or we simply didn’t feel like leaving the comfort of our home. Gypsy Gourmet provides services for all of these situations. I maintain a commitment to the highest quality cuisine, attending to the tiniest detail, and providing personal, intimate service. I look forward to creating a terrific culinary experience for you, your guests, and your family!