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My professional cooking began as a culinary student in New York City at the Natural Gourmet Institute, though I’d already been cooking for years before for college roommates, friends and family. I moved on from there to work in the kitchens of Heartbeat in the W New York, and Savoy, for chef Peter Hoffman, a pioneer of the slow food movement in New York. For five spring/summer seasons I worked in Denali National Park, Alaska, as the Executive Chef of two upscale wilderness eco-retreats, spending the fall and winter here in San Francisco working for various caterers and fellow chefs’ pop-up dinners. I am now enjoying the process of growing a business and bringing forth the food and flavors of Jewish and Eastern European food that were a major part of my early years and family gatherings. Adding the perspective and techniques of a modern cook to this Old World food has been both inspirational and fun.