A graduate of Johnson & Wales University, I began my culinary journey working under the pastry chef at the iconic Biltmore Estate. After honing my craft there, I returned to New York, where I worked in some of the city’s most esteemed kitchens, including Danny Meyer’s Union Square Café, North End Grill under Chef Floyd Cardoz, Tom Colicchio’s Colicchio & Sons, and the legendary One if by Land, Two if by Sea. Today, I love sharing my passion for baking with my two young children, passing on the art and joy of the pastry world to the next generation.