A LIFETIME OF COOKING
I started cooking at thirteen in Brooklyn and trained in respected kitchens across New York, New Orleans, Europe, and Latin America, including Bayona and Restaurant August. That food-first foundation led naturally into larger leadership roles, including Executive Chef positions at SoHo House and the Soho Grand Hotel, before I went on to own and operate acclaimed restaurants and bars in New York and New Jersey.
Creative by nature, I’m a writer and musician. I designed my restaurants and bars, hosted a show on Heritage Radio Network, appeared on NPR, and filmed multiple TV food spots including Live from Daryl’s House—which I loved, combining two of my favorite things: food and music.
My work has been featured in The New York Times, Vogue, New York Magazine, and The Village Voice, to name a few.
I also created and hosted Work the Line, executive produced by Anthony Bourdain and Tom Colicchio—an honor and a high point in my career.
GET IN TOUCH
Tell me what you’re looking for, and we’ll take it from there.
My approach blends classical training with a passionate study of traditional food systems that view food as medicine.
I believe in balance—practice and pleasure, health and indulgence. Some food is good for you. Some food is good to you. I understand both.
I work discreetly with private clients, families, and corporate partners—cooking in homes, on the road with artists, and traveling with principals worldwide. Each engagement is tailored, precise, and informed by decades at the highest levels of the craft.
I look forward to cooking for you.
