A black bowl of mushroom soup garnished with mushroom slices, thyme, and shaved cheese, on a white marble surface with fresh mushrooms, thyme sprigs, a gray napkin, and wooden sticks nearby.

Working together.

I work with food — and the feelings around it.
Comfort, excess, nostalgia, craving, and the joy of something being really well made.

My work sits between recipe development, creative direction, and food storytelling. It’s shaped by pop-ups, collaborations, private cooking, and a lot of testing things I fully intend to eat afterwards.

If you’re looking for something thoughtful, a little unhinged (but in a controlled way), and very edible, we might get along.

  • Original recipes for brands, publications, products, or people who want something better than “content food.”

  • Essays, features, and narrative-driven food writing — for publications, brands, or platforms that want voice, not filler.
    Personal, observational, always edible.

  • I work with a small number of food brands on short recipe series or one-off projects. These collaborations are structured, intentional, and shaped to fit naturally within a brand’s existing communication.

  • Menu development, flavour direction, concept refinement — for places that care about what lands on the plate.

  • Limited-run menus, guest spots, special events, and food that exists briefly and then disappears.

Bowl of ramen noodles with soft-boiled eggs, grilled mushrooms, green leafy vegetables, and sliced garlic on a gray surface.

If you have a project in mind and think it might be a good fit, you can tell me a bit about it via form and I’ll be in touch.