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Cleveland, OH

BIO

I am a young chef in the Midwestern United States. I enjoy bluring the line between trdtionally sweets and savory flavors. I have worked in a variety of professional kitchens, from buffet dining halls, to fine dining, as well as bakery, a small batch chocolate shop, and a nighttime cafe.

My tasting menu concept, Commune, hosts intimate pop-up dinner events in people’s homes with a focus on Early Americn (17th & 18th century) cucisine of the Great Lakes region.

My new concept, Li’l Boîte Patisserie, offers biweekly pastry boxes available by pre-order. The pasry are all handmade by myself. The menu changes frequently sourcing from local farms, and my pastries feature a variety of tetures and latered flavors.