Our  Philosophy…


Throughout my career as a private and restaurant chef, I’ve learned that the industry of gourmet cuisine is not so much an industry of genius cooks, of pure creative genius as I believed as a young cook, but instead an industry fueled by great ingredients. An industry that is fueled by conscious farmers and purveyors putting their hearts and souls into their product. A chef’s duty is to assemble these ingredients, to accentuate and celebrate their inherent flavors. The true credit for great food belongs to nature and the farmers who harvest with taste and quality in mind.

One of our generations’ most influential names in gastronomy James Beard once said: “food is our common ground, a universal experience” For me, this statement has always resonated particularly strong. Food is our connection. It transcends cultural boundaries and allows us to connect universally even in instances where language or cultural differences may seem to distance us.

Food is my passion, this is what I love. To create, share and celebrate what sustains us. personal chef vancouver



Born and raised in Ottawa, Ontario I fell in love with food as a teenager on weekly dinner trips to Ottawa’s little Italy with my father. After graduating from Le Cordon Bleu culinary school, I moved to Vancouver in 2008 to immerse myself in this city’s fine dining scene. I began my journey as an unpaid apprentice under former Michelin star chefs at some of Vancouver’s finest venues including Lumiere, Le Crocodile and Araxi in Whistler. Following a stage under Chef Lee Parsons, I accepted my first paid position at the 4 diamond, Relais and Chataux venue Bacchus at the Wedgewood hotel. For the following three years, I progressed through the ranks at venues such as the private dining lounge 1892 at the Terminal City Club, and the 4 diamond Fairview at Chateaux Lake Louise. In 2011, I accepted an offer to return to Ottawa to cook with a small team of accomplished chefs from around the country in the Prime Minister of Canada’s private dining quarters at the House of Commons.

After brief head chef stints at Ottawa’s Divino wine studio and Napo, I realized that my heart remained in the private chef scene. I decided to incorporate my love of travel with my love of cooking, an set off to explore the world working as a private chef on chartered super yachts. I continued to work as a personal chef in homes and Villas providing personalized dining to those keen to experience my unique take on local cuisine. 30 countries and over 35 yacht charters later, I’ve decided to return for good to Vancouver to share what I have learned in the city that I love.