I was born and raised in Amherstburg, Ontario, to a family of Italian immigrants. Food was, and is, everything to us. I have always loved cooking, baking, and experimenting in my own kitchen so it felt natural to turn to cooking after university and a small stint in publishing. After attending the Stratford Chefs School I stayed in town working at a variety of places, which include The Prune, Pazzo Taverna, and Keystone Alley. Food is an artistic expression, an emotional expression, and a sign of togetherness, which is why I truly love what I do.
What is your favourite restaurant?
The Gardeners Cottage – Edinburgh, Scotland
What is your favourite cookbook?
Momofuku Milk Bar (sprinkles and sugar fill me with joy)
What is your guilty pleasure food?
Fruit Loops and Strawberry Poptarts (untoasted of course)
What food did you think was over-rated until you tried it?
Venison – she’s worth it I tell ya!
Favourite knife or kitchen tool?
Thermapen – she is worth every penny
What restaurant dish seemed the most intimidating but is actually really easy to make?
Grilling a steak made me really nervous because you have to be spot on.
Favourite ingredient you can’t get enough of right now?
Sticky Rice
What is a new technique/flavour you are experimenting with currently?
I am experimenting with how to make the perfect cookie.
Are there any recipes from SCS you still use?
Too many to name!
What is your best SCS memory?
At the end of Level 1, our group ate one last meal together in the Rundles’ dining room.
