A chef who cooks what you actually want to eat

Most meal services hand you a menu and ask you to pick from it. I do the opposite. You tell me what you want, and that's what gets cooked — every week, built from scratch around your household.

No set menus. No rotating meal plans. No subscription boxes. Just food made specifically for you by someone who has spent eighteen years in professional kitchens, from Momofuku in New York to running restaurant operations here in Pittsburgh.


  • Weekly Meal Prep

    You tell me what you'd like for the week. I shop for it, cook it, and deliver it ready to eat or ready to reheat. Most clients get several days of meals in one delivery — breakfasts, lunches, dinners, or whatever mix works for your household.

    The menu is different every week because it's your menu. If you want something specific, you get it. If you'd rather I run with an idea, I'll run with it.

    In-home dinner service

    For clients who want dinner cooked fresh in their kitchen, I come to your home, cook, plate, and clean the kitchen before I leave. Available on a recurring weekly schedule.

  • This works best for people who care about what they're eating and don't have the time to cook it themselves — busy households, families with specific dietary needs, anyone who has tried meal delivery services and found the food forgettable.

    It also works well for people with real dietary requirements. Allergies, restrictions, guidance from a physician or dietitian, texture and preparation preferences — these are constraints I've worked around professionally for years, and they don't limit what your food can taste like.

    Clients typically commit to a regular weekly schedule. I keep the client list small so every menu gets real attention.

  • I've cooked at Momofuku Noodle Bar in New York, opened Morcilla in Pittsburgh as sous chef, and served as Executive Chef at Hu Kitchen, Scratch Food & Beverage, and the TRYP Hotel. I develop recipes professionally and write a recipe column for Culture: The Word on Cheese, with additional work published in the Pittsburgh Post-Gazette.

    The short version: this is not a side gig. Cooking is what I do, and the same standards that applied in those kitchens apply to your Tuesday dinner.

  • Based in Pittsburgh, serving the city and surrounding neighborhoods. Ask if you're outside the immediate area — travel is often workable.

Let's talk about what you'd like to eat.

Tell me a bit about your household and what you're looking for, and I'll get back to you within 48 hours.

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