I’m a private chef based between Cape Ann and Boston, cooking modern coastal food rooted in New England seasonality. My work is simple, precise, and ingredient-led—market vegetables, pristine seafood, bright acids, and warm, restrained richness. In 2020, I opened Talise, a seasonal restaurant on Lobster Cove in Annisquam, Gloucester, where the menu changes daily based on what local farmers and fishermen bring in. Before Talise, I spent five years as chef at Short & Main in Gloucester, and I’m Culinary Institute of America–trained. I cook for a small number of clients each month, offering in-home dinners, weekend house-chef service, and delivered meals. Every experience is discreet, organized, and designed to feel effortless for the host.