I cook with creativity, discipline, and emotion
For me, cooking is a balance of creativity, discipline, and emotion, where technique and ingredients come together to create meaningful experiences.
I’m trained through real kitchen experience
I learned through hands-on experience in pastry, savory, fine dining, and catering kitchens, developing technique, discipline, and consistency.
I obsess over the details that elevate the experience
My secret is attention to detail and guest experience—every element matters, from flavor balance to presentation and service.























As a surprise anniversary celebration,I worked with Chef Alicia to re-create the meal served at our wedding 30 years ago and she did a great job. Her communication and responsiveness beforehand was effective and much appreciated, especially when I inadvertently booked the wrong date on the platform and had to change the night of our dinner on a day's notice. While Chef Alicia only had descriptions of the menu as I didn't have pictures of all the hors d'oeuvres and dishes, her executions were solid and in several instances extremely creative. And as this was an intimate dinner with only my wife and myself, her portions were generous, and resulted in some elegant lunch leftovers. My wife teaches cooking classes and is a demanding restaurant guest, and she was truly pleased with Chef Alicia's meal.