Throughout my career in private aviation, global hospitality, and estate management, I’ve overseen food, beverage, and hospitality operations across private residences and international destinations. A professionally trained chef, I graduated from NYU in 2014 with a bachelor’s degree concentrating in food studies and culinary arts. My experience includes developing bespoke inflight dining programs and coordinating teams, events, and service across clients’ residential portfolios worldwide.

I’ve built a global network sourcing from farms, producers, and specialty suppliers, supported by direct experience in vendor negotiation and provisioning. My experience includes sourcing throughout Asia, Africa, Europe, and the Americas, alongside proficiency in culinary gardening, foraging, preservation, and fermentation—a foundation that connects my deep understanding of food and its origins with the practical demands of procurement and logistics.