The Art ofCuisine

Born and raised in Sault Ste. Marie, Ontario, my culinary journey began in my Italian family kitchen. It accelerated when I won a national Canadian cooking competition, which propelled me to England and launched my international career. I refined my craft in some of the world's most elite kitchens, including Core by Clare Smyth (where I contributed during its third Michelin star era and cooked for the royal wedding), Le Louis XV by Alain Ducasse, The Fat Duck, and Mirazur.

I have prepared meals for royalty, heads of state, and global leaders. I have served as private chef to the British Royal Family, cooking for world leaders and billionaires including Bill Gates at the Global Investment Summit. My culinary work has also been enjoyed by A-list celebrities such as Adele, Drake, the Beckhams, Gordon Ramsay, The Rolling Stones, and Cheech and Chong. I have collaborated with fellow Canadian luminaries Alex Chen and Lee Cooper on exclusive Visa Infinite dinners.

In New Orleans, I have been instrumental in multiple high-profile restaurant openings and played a key role in elevating the city's culinary landscape. As Chef de Cuisine at Emeril's, I helped guide the iconic restaurant to two Michelin stars and induction into the prestigious Relais & Châteaux collection. I have also been trusted with significant civic moments, including cooking for New Orleans Mayor Helena Moreno's inauguration dinner, and competed on national television on Beat Bobby Flay.

Today, I partner with restaurant owners, hotels, and hospitality groups to design profitable, distinctive food programs that drive exceptional guest loyalty and operational excellence. Through my growing YouTube channel and social platforms, I share professional techniques with aspiring cooks worldwide.

Looking ahead, I am focused on expanding my consulting practice and building my own collection of restaurants that reflect my signature style — rooted in classical technique, seasonal ingredients, and unforgettable hospitality. Passionate about mentorship and elevating the next generation of chefs, I remain deeply connected to my Canadian roots while continuing to make my mark on the global culinary stage.