I am currently the Executive Chef for iQ Food Co. in Toronto. My pedigree includes a Grand Diploma in Culinary Artistry from the French Culinary Institute in Manhattan, where I graduated at the top of my class. I also had the honour of completing a stage at the Michelin starred Hotel Levernois in the heart of Burgundy.
I currently work alongside teams at three iQ locations to create fresh and exciting nutrient-dense food. My cuisine celebrates passion for learning, and I have strived throughout my career to be at the forefront of technique and knowledge while infallibly giving things my own whimsical spin.
Recently, I have continued to expand my skills by focusing on vegan and vegetarian cooking.
After graduating with honours from the Academy of Culinary Nutrition, I now focus on curating cuisine that is as nutrient-rich as it is playful and delicious. With varied knowledge of different types and tastes of cuisine, my food is always identifiable by its luscious composition and bold flavours.