I offer intimate private gatherings with custom menus in your home.

I also offer cooking classes that can focus on a specific dish, ethnicity or even a particular set of skills you’d like to learn.

I value connection, listen closely to understand the experience you are trying to create, and take pride in going above and beyond what is expected.

You can book up to 6 months in advance. Right now I’m booking through Summer 2026.

There is not a minimum guest count, but there is a minimum per event of $800.  The maximum guest count is 30 people for a cocktail party and 12 people for a seated dinner. Cooking classes can accommodate anywhere from 2-12 people.

Yes, a 50% deposit is required to secure a date.  It is non-refundable after 30 days prior to the event, but can be used towards a different date up to 10 days prior to the event (when I would start sourcing ingredients).

Yes, I have extensive experience with Vegan and Vegetarian menus, as well as accommodating dairy, gluten, shellfish, and nut allergies. I am Allergen Awareness Certified.

Yes, I can create a custom menu for any theme you desire. In addition, I have a fine dining background that lends well to tasting menus.

I love a 5 course meal, but a 3 course menu that begins with a Charcuterie Display before you sit down for the meal is also lovely.

Of course! Unless you want asparagus in October or heirloom tomatoes in February.  I appreciate seasonal cooking and prefer to stick with ingredients that are in season because they just taste better.

I use companies like Baldor, Whole Foods, Aquidneck Meats in Middletown, and Brightside Seafood in Narragansett to source the best ingredients. I usually source organic for the dirty dozen because that’s how I like to eat myself.

When we confirm the details of your event I’ll check in with you about the tools and equipment you have available in your kitchen.  Some helpful items would include stainless steel sauté and sauce pans, a cutting board, mixing bowls, paper towels, dish towels, dish soap, and an empty dishwasher for plates and silverware (unless you would like me to hand wash them).

I bring a lot of my own small tools and knives, but it’s helpful to have access to some of the larger items like cutting boards and mixing bowls.

I usually arrive 2-3 hours before the event starts to give myself adequate time to get acquainted with your kitchen, prep the menu and set up.  I can usually have the kitchen cleaned up and everything put away within an hour of the end of service, but I won’t leave until your kitchen is spotless.

Yes! Depending on the type of event and experience you are looking to create, I offer both family style and plated service.

Occasionally I will have someone arrive around the time of service to help me with service and clearing dishes, as well as cleanup. For a more involved menu or tasting I may have someone there to help execute that as well.

Pricing is based on a few elements.

Would you like your meal served family style or plated? Do you want a 3 course menu, 5 course menu, or a 7 course tasting experience? How intricate is your menu and what is the cost of the ingredients?

The rate starts at $105 per person for a plated meal and $75 per person for a cocktail party.

I love to offer wine pairings to elevate the experience.  Depending on the number of courses and caliber of wine, this will be an additional cost of about $35-60 per person. This would include the custom pairings, purchasing and wine service.

Gratuity is not included and can be added when you pay your final invoice or on the day of the event.

Any changes that lower your guest count need to be made in writing 14 days before the event.  If you need to increase your guest count I will do my best to accommodate up to 5 days before the event and this will be reflected in the final invoice.

If I haven’t done the purchasing yet, I would be happy to accommodate.  Each menu change made after the initial deposit is made will incur a $50 administrative fee to account for time taken to rewrite your menu.  No changes can be made to the menu within 10 days of the event.

Classic technique, seasonal ingredients sourced as locally as possible and modern, bright flavors that incorporate plenty of herbs and citrus.