10/01/2026
The sauce chef. That was my first real job title. 🇫🇷
Early in my career I trained in the Euro Chefs program for InterContinental Hotels, in kitchens shaped by French legends like Paul Bocuse and Roger Vergé. The biggest lesson I took away: sauce is everything. A great sauce can turn a simple chicken into something your guests are still talking about weeks later.
That's the standard I bring to every event now. 🍽️
Tomorrow (Day 3): the Texas side of my cooking 🤠
Planning an event in Bergen County? Follow along and message me to book. 📩
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