For years I’ve traveled the world with the United States Navy cooking for just about everyone.

From ships full of sailors to visiting dignitaries and heads of state, my approach to cooking is tailored to my audience.

When creating menus I look to blend flavors, textures, and colors I’ve come across in my travels to Japan, Australia, and Korea (to name a few) with culinary staples from my Mediterranean heritage. This allows me to bring unique and globally-informed perspectives to the menus I co-create with my clients.