MY DREAM IS to have a huge out door kitchen overlooking the beach, with family and friends constantly around. I want a garden in the back that I can pick my fruits and vegetables from for that days meal. I get excited just by the sound of onions hitting the sauté pan and giddy when trying new foods. I am a dreamer, but until then I would love to make your culinary dreams come true and come cook for or with you.

As a graduate of Boston University’s school of Hospitality Administration, I learned the ins and outs of hotel and restaurant management down to the details of ambiance and the importance of the napkin fold. Yet I was always more interested in the food component of the hospitality industry. As a big eater with a palate that has both an expensive and extensive appreciation for high quality food it only seemed appropriate to take the next step and attend Boston University’s Culinary Certificate program. In Culinary School I had the opportunity to work with and learn from some of the greatest chefs in today’s industry.

As a person who keeps strictly kosher, I find myself getting frustrated with the quality of kosher food. My goal is to bring the gourmet secrets of the non-kosher world into the kosher world of food. My passion is bringing true, unique and seasonal flavor to the food we eat, with a side of elegance. I want to change how Jews (and non-Jews alike) view what “typical” Jewish food is and tastes like. I am here to bring out your creative side or if you don’t have time, be creative for you.  After working along side the head chef at ETC Steakhouse in Teaneck Nj,
I have started my own journey of private cooking and exploring the vast culinary world and its different cuisines.

Jewish Background: I grew up Orthodox and attended Orthodox day school up to college. My father is an Orthodox Rabbi in Boston and is the Av Bies Din of the Vad Harabbanim. I am Shomer Kashrut and Shomer Shabbat and I only cook in kosher kitchens or in my own strictly kosher kitchen.