I learned my cooking basics from my mother Roberta, a noted chef. I perfected my skills during college at Wesleyan University by cooking elaborate multi-course meals on a single burner in my dorm room. Needless to say, the other students were impressed.
I have worked with some of the world's top chefs and finest restaurants including: Joyce Goldstein at Square One, Alain Rondelli at Ernie's, Gilbert Le Coze, Francois Payard and Eric Ripert at Le Bernadin, Elka Gilmore at Liberté and Elka, and Daniel Boulud at Le Cirque. In 1996, I moved back to Boston to serve as Executive Chef at UpStairs at the Pudding. In February 1999, I opened Lumière in my hometown of Newton, MA. In just a short period of time, Lumière has become one of the best restaurants in the Boston area.
Favorite food: My favorite food is, without a doubt, sushi. I love the freshness, the clarity, the purity and the combination of subtlety and intensity in the flavors. I also love it because it is so different from what I cook and taste all week.
Favorite country visited: France is absolutely my favorite so far … but I still haven’t been to Asia.
Kitchen tool I can't live without: My knives. I have had most of them for years. They have become part of who and what I am in the kitchen.
Awards, Honors and Societies
One of the Best New Chefs in America in 2000 by Food & Wine