Los Feliz Catering

My cooking begins at the market. I’m guided by seasonality—by what is growing beautifully now, what tastes its best, and what feels right for the moment.

Rather than relying on fixed menus, I create new dishes throughout the year, allowing each season to bring different ingredients, combinations and ideas into the kitchen. I work primarily with musicians and creative teams, alongside actors, athletes and private households. Every menu is shaped around the individual client, their preferences and the rhythm of their day—whether I’m cooking in a home, supporting a long studio or production schedule, or bringing a particular vision to life for an intimate gathering.

My background spans restaurant kitchens in California, Vermont and New York City, along with years as a cheesemonger and an extensive career in wine, including vineyard work, sales and education. Those experiences continue to shape how I think about flavor, place and hospitality. I still love building a beautiful cheeseboard and thoughtfully pairing wine with both the food and the occasion.

My style is ingredient-driven, generous and unfussy, with an emphasis on thoughtful sourcing and warm hospitality. Because much of my work takes place in private homes and creative environments, flexibility and discretion are fundamental to every service.