The discovery of flavors in food came in my early teens. Curiosity came over me and I started experimenting with different flavours, cooking techniques and allowing myself to discover new things. By my late teens I trained myself to cook through complicated french cookbooks discovering classic techniques and ingredients true to the French style. 

I fell in love with the hospitality industry working through all the positions I could from dishwasher to leading wine programs for restaurants. When Black Rabbit was born in 2019 I went back to the kitchen and never left. My experiences on restaurant floors over the last 20 years gave me a unique perspective that has led me to change the way I thought restaurants could work. 

Changing constantly and trying new things has kept the love of cooking alive as well as feeding my need to always be moving in the direction of making things better. Surrounding myself with the right people has been integral in the success of this company. Creating experiences for our guests will always be my passion.