Introduction: I am a Cleveland native with a passion for food and beverage that
bloomed at age 11. My formal culinary journey began, like most chefs, as a
dishwasher while in high school. After becoming a Sous Chef in my home
state at the age of 19, I had the pleasure of working under the guidance of
Iron Chef Stephanie Izard, in one of Chicago's most high-volume restaurants
while in college. Now based in Washington, DC, I get to share my passion and serve my clients under the DMH & Company umbrella: in their homes with 6-course tasting menus, at my carry-out cafe in Petworth DC called Little Food Studio, and with my catering company called District Graze.
My specialty is globally-inspired New American cuisine. I like to take a farm-to-table approach to cooking while pulling from flavors found around the world. Over the years, I have honed my practice of cooking vegetarian, vegan, and specialty diets including gluten-free, paleo, low-carb, and Mediterranean.
