ABOUT
I’m a Pastry Sous Chef at Michelin-starred Restaurant Daniel in New York City, and previously worked at Blue Hill at Stone Barns. I graduated from the Wharton School at the University of Pennsylvania and the Institute of Culinary Education.
I’m also a freelance food writer, editor, recipe developer, recipe tester, and food styling assistant for publications including the New York Times, Bon Appétit, Epicurious, King Arthur Baking Company, Eater, Resy, and Food52.