I wish my love of cooking arose when I had a semi-erotic experience with a locally grown heirloom tomato but it didn’t. I grew up eating buttered pasta out of a worn Tupperware container in an orthodox Jewish neighborhood. I chose to go to the Culinary Institute of America because I realized my liberal art school was on the precipice of being unaccredited and when I graduated from the prestigious institution I became a private chef because I wanted to work with celebrities.

Since culinary school, I’ve done a vegetarian tasting menu for Paul McCartney, and a pop-up restaurant at Soho House. I’ve even cooked a human placenta for a woman in Brooklyn (who had concerning opinions about child vaccinations). I did it all for the stories but in the process I fell in love with cooking, I fell in love with taking care of people through food and most surprisingly, I fell in love with New York; the city so awake it can turn your dreams into midnight snacks.

I can’t make your deepest desires come true, but if you come to my table, I will feed you. So come… break bread with me.