General Manager/Beverage Director
Like many others, my love for food began early on with my family. My grandmother's passion for cooking (and keeping me well fed) is where I first became interested. Through the years, food continued playing a part in my life, from my first job washing dishes at 12, to prepping and catering through high school.
Following High School I attended Western New England College where I studied business and marketing, but my love for food led me to pursue my culinary dreams at the Connecticut Culinary Institute. After graduating, I began cooking all over Massachusetts. From the base of the Berkshires, to the coasts of the Cape, but eventually I settled down in Boston.
I began cooking in the South End at Rocca Italian Kitchen & Bar under Chef Tom Fosnot and after two years moved to Ten Tables in Cambridge. Working with Chef David Punch, I worked up the ranks, becoming sous chef and now, three years later, have taken the role of Executive chef. I learned much from Chef Punch, his cooking style and emphasis on using fresh, local ingredients have become a foundation for how I cook. Now at the helm, I am excited to continue bringing the same excellent quality and energy that Ten Tables is known for.