​​I've been drawn to food for as long as I can remember, not just for what ends up on the plate, but for what it does to a room. Give people a good meal and something shifts; strangers turn into friends, and a table full of people starts to feel like one thing instead of many. That's the part that hooked me.

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I trained the long way. Niagara College first, then a post-graduate program in Italian cuisine at George Brown, before heading to Italy itself for a semester at ALMA in Emilia-Romagna and an apprenticeship in the Michelin-starred kitchen at Locanda San Lorenzo. It's the kind of training that gets into your bones. I still cook the way that time taught me to.

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Back in Canada, I cut my teeth in some of Toronto's best kitchens: Note Bene, La Société, Nyood, Hillebrand Winery. Then a year cooking in Australia sent me west instead of home, and I landed in Whistler, then Vancouver. Sous Chef at Christine's, Executive Sous Chef at Glowbal, then roles at Blue Water Café and Honey Salt at Parq Vancouver. Somewhere in there, West Coast cooking, and the ocean sitting right outside the kitchen door, got into my work for good.

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Eight years ago, I made the leap out of restaurant kitchens and into people's homes instead. I wanted to bring that same level of care to something more personal: one table, one evening, one host who could actually enjoy their own party instead of running it. That idea became At Your Table, and eventually At Your Office too, as more companies started asking for the same experience for their teams.

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Today I lead a team who share that same belief: a great evening should feel effortless, especially for whoever's hosting it. We still cook from scratch, source as close to home as we can, and show up the way I did on day one, ready to take care of everything, so you don't have to.