I spent many years working in restaurants, starting out front of house, then back of house. In my mid twenties I started a food blog, got into recipe development and food photography, and when people began asking to buy my food, I started cooking and delivering. When COVID hit, the business grew. But I kept running into the same question: Are you kosher certified?

Since I grew up in an Orthodox Brooklyn home and know the laws inside and out, I shifted to cooking on-site in clients’ homes. Using their ingredients, their pots and pans, their kitchens. It put people at ease. And I honestly loved it. I got to be in their space, bringing their vision to life, and watch them light up over what they were about to eat.

In 2023, I went to culinary school, something I’d wanted to do forever. Today, I work as a private chef specializing in kosher cooking, dietary restrictions, and making busy families feel like they’re eating at a restaurant in their own homes. My style is elevated comfort food- seasonal and thoughtful.

I don’t come from a “foodie family." My dad taught me how to make a proper brisket (sear, deglaze, cook low & slow) but mostly, I come from a family that sees food as fuel. I see it as an experience. A story. A way to make people feel cared for. When you work with me, you’re not just getting a chef. You’re getting someone who genuinely loves what they do, who listens, and who will make the whole process, from the first conversation to the moment you sit down to eat, feel easy, personal, and special.