I'm a nationally published writer, editor and recipe developer with almost a decade of experience as a chef, both privately and in restaurants. I write about people and place through the lens of food and drink. 

Beyond my time in restaurants, including Zuni Cafe in San Francisco, I have been the chef for two whiskey distilleries (WhistlePig Whiskey and Stonecutter Spirits); the Lead Recipe Developer at EatingWell Magazine; and the chef-owner of a two-year pop-up on a pig farm in Vermont (that's a very good story). I was recently the restaurant critic for Boston Magazine, and my current work has appeared in The Boston Globe, The Washington Post, The San Francisco Chronicle, Food 52, Slate, Boston Magazine, Thrillist, Yankee Magazine, Modern Farmer, Craft Beer, October Beer, EatingWell, Seven Days and Earth Island Journal, among others. 

In 2020, in response to the Covid-19 pandemic, I was part of a scrappy collective called On The Fly, where (alongside a small crew of hospitality industry friends and superfans) I helped keep restaurants afloat and thriving through a broad range of grant-funded technical assistance projects. I also write, test and edit recipes for clients like Shacksbury Cider (have you heard of the Lost & Found series?) and Bee's Wrap (who I thank for this kind interview...and I wish that was my actual kitchen). 

Cookbooks are my favorite medium of storytelling -- I would love to recipe develop, co-author, or collaborate on yours.​

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