👋 I am a passionate and detail‑oriented chef with over 10 years of experience in fine dining and luxury hospitality. Trained at the Culinary Institute of America, I specialize in modern European cuisine with a focus on seasonal, locally sourced ingredients. My career has taken me from bustling New York kitchens to five‑star hotels in Europe, where I’ve honed my skills in menu development, kitchen leadership, and creative plating.Currently serving as a Sous Chef at a luxury hotel, I thrive on balancing creativity with precision, mentoring junior cooks, and delivering memorable dining experiences for guests. Outside the kitchen, I enjoy exploring global food cultures, experimenting with fermentation, and sharing recipes through cooking workshops. My philosophy is simple: respect the ingredients, respect the team, and let the food tell the story."