Hometown
San Bruno, CA
Chef Bio
I’ve always loved good food and how it brings people together. From making Swedish gingerbread cookies with my grandmother every Christmas to making Greek food with my mom, I’ve always found myself in the kitchen.
After finding culinary inspiration in Europe, I studied culinary arts and hospitality management. After working in an Italian restaurant featuring Neapotlitan pizzas, Italian entrees and desserts, I decided to venture into the private chef world. My cheffing has brought about many opportunities from cooking for professional athletes and celebrities and even traveling to Iceland! I love sharing my passion for food, creativity and connection with others.
How long have you been working with Big City Chefs?
Since early 2021
If I were a spice, I would be…
Italian seasoning
My favorite local purveyors, artisans, and farmers:
I love to incorporate fresh, seasonal ingredients from local farmers markets to create vibrant and flavorful meals.
What I love about cooking and hospitality…
I’ve always been fascinated by food, the science of how each element plays into the end result, how flavors mesh and intermingle, and its power to bring people together. With a heavy Mediterranean influence thanks to my mother, I’ve been very fortunate to have been introduced to great cuisine from a young age.
What are your top three go-to pantry items?
Extra virgin olive oil, pink Himalayan salt, and balsmic fig vinegar from Greece
