About me

Over three decades of experience in kitchens across North America — guided by creativity, sustainability, and respect for ingredients.

I am a chef, consultant, and creative with more than 30 years of experience in restaurants, hotels, and food projects across Canada and the United States. My work is rooted in seasonality, sustainability, and zero-waste philosophy — from fine dining to foraging to developing retail products. Today, I focus on helping restaurants, food businesses, and individuals bring out the best in their kitchens through creative menus, efficient systems, and thoughtful use of ingredients. My goal is simple: to share knowledge, inspire creativity, and build stronger, more sustainable food cultures.

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Let’s connect


Consulting, private events, or creative projects — I look forward to speaking with you.

Send a note and I will follow up with you soon.