About
Ten years of cooking for how people want to feel.
Private chef, personal chef and caterer — Miami-Dade, Broward, and wherever the right table happens to be.
My story
I've loved cooking since I was young.
It started at family gatherings — the simple joy of treating people to a meal. That’s where my creativity in the kitchen came from, long before any of it became a profession.
Over the past ten years I’ve trained with a range of mentors, nutritionists and chefs across different fields, always prioritising holistic health through food — and applying those principles to my own daily life, not just to what leaves my kitchen.
Miami drew me in for its fusion of styles and the wellness culture that genuinely thrives here. It’s a city where people care how they eat, and where the produce and the influences come from everywhere at once. That suits the way I cook.
Today I cook for private dinners, celebrations, corporate gatherings and households who want someone to take the whole thing off their hands — from the shopping list to the last clean pan.
My approach
Three things shape every menu I write.
Holistic first
Food should leave you better than it found you. I build menus around whole ingredients and real nutrition, then make them taste like an occasion — never the other way round.
Seasonal and sourced well
Organic where it counts, local where it’s better, and produce chosen the same week you’ll eat it. Miami’s markets make this easy — I just refuse to cut the corner.
Hospitality, not service
You invited people into your home. My job is to make that feel effortless — arrive quietly, cook beautifully, and leave your kitchen exactly as I found it.
In the kitchen
Everything made from scratch, in front of you.
Sauces built from the base up. Bread, dips, dressings and desserts made the same day they’re served. There is no shortcut that tastes as good, and guests can tell the difference immediately.
I work clean and I work quietly. Most hosts tell me the strangest part is how little they noticed me until the food arrived.
Dietary work
Restrictions aren’t a limitation. They’re the brief.
Tell me how your guests eat and I’ll design around it from the first draft, so nobody at the table gets a lesser version of the meal.
- Vegetarian and plant-forward menus
- Vegan and fully plant-based menus
- Ketogenic and low-carb
- Gluten-free, start to finish
- Serious allergy work and cross-contamination care
- Organic sourcing on request
- Holistic and nutrition-led meal planning
Where I cook
Miami-Dade and Broward as standard — and available worldwide for select private clients.
Miami · Miami Beach · Coral Gables · Coconut Grove · Key Biscayne · Aventura · Fort Lauderdale · and roughly an hour beyond.
Let's plan it
Tell me about your table.
Send the date, the headcount and how your guests eat. I’ll come back with a menu and a clear quote.