I am currently seeking a chef's position on a private or charter M/Y. I began cooking when I was only thirteen, following in my older sister's footsteps, teaching children at a school in the Hamptons. I spent most summers teaching during the day and catering in the evenings and weekends. While living in New York City I began working in the restaurant industry, I found it was something I not only enjoyed and excelled in, but also gave me a greater appreciation for food and dining overall. I find my biggest asset in the galley being my calm and collected demeanor, it gives me the ability to consistently put out good food and let my creativity flow no matter the task or the challenge.