I was raised on the East Coast and graduated from Wesleyan University. I took my first step in culinary education by traveling to Russia, where I was inspired to recreate the French-influenced cuisine of the Tzars. I immersed myself in French cooking, training at the Le Cordon Bleu. I then traveled to Italy, and under the tutelage of Chef Massimo Natale, focused on authentic Italian cuisine. I credit Julia Child as my culinary muse, and once had the great fortune to meet her.