Growing up in Rhode Island, one is very conscious of the historic art scene and also (sometimes unknowingly) immersed in a perpetually “foodie” hotspot. The delicious and flashy culinary world captured my attention in Junior High School and I started cooking casually for my family, who could truly not be more supportive. My real interest, however, lay in cake decorating, and those sweet Wilton Classes were soon underway. Confidence started to set in and my mind was always on my next recipe or technique, so now culinary school must be in the cards. My self-determined senior project pushed me to confront the challenge of hearth breads and I completed a brief but career-altering apprenticeship with artisanal bread chef and JWU instructor Ciril Hitz. From there, I applied to culinary schools and accepted a spot at The Culinary Institute of America in Hyde Park, NY.

     People write books about culinary school experiences; I loved my time so thoroughly that I think I could write that much. Each class, both in the kitchen and classroom, got undivided attention for good reason. Education and respect for the fundamentals are still one of my favorite focus points. Soon enough, I completed a literal childhood dream of working at Ron Ben-Israel Cakes in Manhattan in a coveted internship. With such high marks and awards on the horizon, school could not get any better… until “unprecedented world events” closed restaurant doors and changed the industry as we knew it.

     I graduated with my Bachelor's degree in Applied Food Studies in March of 2020. After a couple of months at the drawing board, I made the decision to join the pastry team at The Sagamore Resort on Lake George in the Adirondacks. My position acted as second to the former Executive Pastry Chef Praneeth Perera. My experience working at this grand operation for a year and a half earned me a transfer and promotion to Pastry Chef within Opal Collection Properties to Lake Placid Lodge Relais & Châteaux. 

     As of September 2023, I am honored to say I work as the Pastry Chef for The Point Resort in Saranac Lake, NY. It is an incredibly special Relais & Châteaux Adirondack Great Camp with a lovely team earning 5 stars from Forbes.