phot by Julia Burke Photography

About Me

From a young age, my passion for cooking was kindled in my mother’s kitchen, where I learned the joy and art of creating delicious meals. This early love for cooking was further solidified when I began my culinary career at the age of 15 in a Chinese restaurant. It was more than just a job; it was the beginning of a lifelong journey in the culinary arts.

At 27, after 12 years kicking around random kitchens, I made a life-changing decision to move to Montreal, dedicating myself entirely to my culinary career. This period, though brief, was formative for me. Working in a dynamic bistro, I quickly advanced to the role of sous chef. The experience in Montreal enriched my culinary skills and deepened my understanding of diverse cuisines, setting a strong foundation for my future endeavours.

My journey through the culinary world was not a linear path. I progressed through various positions in the industry, each role adding to my repertoire of skills and experiences. What sets my culinary education apart is that it was predominantly practical and self-taught. Working hands-on in different culinary settings allowed me to develop a unique skill set and a personal cooking style that formal education alone could not have provided.

Personal resilience has been a cornerstone of my journey. Overcoming significant challenges, including the heartbreaking loss of my mother and a serious car accident, I’ve learned the importance of adaptability and perseverance. These experiences have not only shaped me as a chef but also as a person, teaching me the value of facing adversity with strength and determination.

Before moving to the Yukon, I met Suzanne, who would later become my wife and the mother of our two sons. Our meeting marked a significant turn in my life, both personally and professionally. In the Yukon, I achieved the Red Seal certification, a recognition of my culinary skills and experience. This certification, earned through years of practical experience, was a crucial milestone, validating my self-taught journey in the culinary world.

After returning to Nova Scotia, I spent four years in various culinary roles, each enriching my experience and shaping my approach to cooking. This period was crucial, allowing me to refine my skills and deepen my understanding of what I truly wanted from my culinary career. It was a time of introspection and growth, laying the groundwork for the next chapter of my life.

The decision to start my own personal chef business was born from a desire to blend my professional expertise with the personal values I hold dear. Launching this venture in April of 2017, marked a significant shift in my career, moving away from traditional kitchen roles to a more intimate and personalized approach to cooking. It was an opportunity to focus on creating unique culinary experiences tailored to individual preferences, bringing the same love for food I discovered in my mother’s kitchen to my clients’ homes.

Today, my personal chef business is a testament to my lifelong passion for cooking and my dedication to family life. With Suzanne and our two young sons enriching my life, I find a deep sense of fulfillment in balancing my professional ambitions with being present for my family. Each dish I craft is a celebration of this balance, a reflection of my journey, and a tribute to the joys of family, resilience, and culinary creativity. My goal is to extend this sense of warmth and connection to my clients, creating not just meals, but memorable experiences that bring people together around the table.

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Private Chef Menus

You can find private chef menu ideas here. Custom menus are available upon request and for an additional fee.




Finger Foods



Family-Style Menus

When You Book Me

photo by Julia Burke Photography

As part of my Private Chef Service, I provide everything needed except glassware, plates, cutlery, and the kitchen. I like to say that you provide the kitchen and I provide the rest. You may be wondering exactly what I provide. Here is a checklist that I use to ensure that I have everything I need.

I may not bring everything on the list, but if I need it, I will have it. On top of that, it is always my goal to leave your kitchen cleaner than I found it. Yes, I even do the dishes and clean your kitchen after dinner.  

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