I am a chef, business owner, and a plant-based visionary. With my classical French culinary education I have transformed my expertise into the mastery of vegan cooking. In the 27 years of my culinary career, I have created a catering arm for a very successful existing NYC food business, owned several businesses myself, and I have provided personal cheffing and catering services for hundreds of clients. At the heart of my career as a chef is my desire to help people.  Driven by this desire, I have guided countless clients on their journeys to healthier lifestyles. 

The last business that I owned was Skinny Buddha Organic Kitchen, where I transitioned from solely organic, to organic, gluten free and completely plant-based. My business operated out of Mount Kisco for 12 years and Scarsdale for 4 years. Skinny Buddha provided easy access to healthy, vegan food for  the community and had a loyal client base. 

Now, I am transitioning to the next chapter of my career as a private chef and vegan consultant. I am helping individuals that want to add more plants to their plate sand restaurants that want to add more plant-based recipes to their menus. With this work, I hope to play a part in the changing landscape of plant-based cuisine that is currently taking place throughout the culinary world.