Private Household & Estate Operations
About me
For over 20 years, I’ve brought discretion and steady operations to distinguished homes. Trained as both a house manager and chef in Michelin-level kitchens, I support smooth household operations, thoughtful meals, and quiet attention to detail. My background includes training at L’Académie de Cuisine in Washington, DC; work with Michel Richard at Citronelle; and a season at three-star Geranium. I’ve since worked across private estates, international retreats, food styling, and full household management, including vendor coordination, project oversight, staff management, and systems maintenance.
“Preparation, structure, and follow-through are what make a home feel effortless.”
My Approach
I lead from the top with awareness, keeping service smooth, events planned, and the home steady behind the scenes. My background as a chef sharpened my my awareness of light, sound, timing, and flow— details that make the home function seamlessly. I evaluate a home like a kitchen: circulation, sightlines, comfort, readiness. Daily routines and long-term needs operate as one integrated system.
Service is discreet not showy. Events are prepared not improvised.
Chauffeuring, turndown, flowers, and guest prep are handled quietly so living feels effortless.
Invitations, rentals, staffing, and execution follow clear timelines and calm oversight.
Water, HVAC, preventative maintenance, and trusted vendors are managed proactively to fix issues early and avoid disruption.
Snacks & Dishes
A series of inspired snacks and dishes I created for private events.
Toasted milk sorbet with caramelized white chocolate and acacia
Gravlax, beetroot, smoked chicken egg.
Black currant sorbet with crispy sunchokes and vanilla bean oil.
Chocolate sorbet with dried king oyster mushrooms and licorice root.
Chocolate custard ice cream with cranberry and licorice root.
Grilled octopus, smoked pork neck, sesame.
A scoop of salted jackfruit custard ice cream with espelette.
A dessert butternut fudge with toasted quinoa, chanterelle, and dried coffee meringue.
Beef sirloin, foamy hollandaise, oxalis.
Cucumber with pistachio creme and matcha.
A snack of sweetened butternut squash gemstones.
Mexican zucchini with curry and a cheese made from cashew.
Grilled octopus with sunflower and tea egg yolk.
Crisy chicken adidas with beetroot and oxalis.
Sunflower seed and green anise ice cream with a golden berry fox.
Baked celery root with muscadine and almond milk.
Ox tail and beet root with pickled mustard seeds.
Golden beetroot tart with hibiscus.
A snack of black currant leaves with lemon verbena oil.
A custard ice cream made from butternut squash with salted caramel and caramelized mustard seeds.
Carrot salad with lemony herbs.
Black licorice leaves with salted caramel and lemon verbena.
Chewy tomato tart made from nori and white miso.
Sea buckthorn sorbet with puffed barley and herbs.
A snack of butternut squash leaves with maple.
Crispy celery root bark with walnut mayonnaise.
Red beetroot sorbet with black licorice syrup.
Chewy candy cane beet root pasta.
Green gooseberry sorbet with water melon.
Snack of beetroot stones.
Chew golden beets with bronze fennel.
Sea beans with foamy sunchoke cream and sea lettuce.
Sunchoke ice cream with pickled white strawberries.
A snack of honeydew with lemon verbena.
Roasted sunchoke with seeweed.
A snack of fallen beetroot and pumpkin leaves.
Toasted hay milk ice cream with raspberry.
A snack of cucumber with goat cheese and wasabi tobiko.
