With over a decade of culinary experience, I’ve developed a deep passion for flavour through dry aging, fermentation, and seasonal preservation. I’ve trained and worked in some of the world’s most respected kitchens, including Noma in Copenhagen, Central in Lima, and Yarrow in Edmonton, where I led a Nordic-inspired chef’s table focused on local ingredients and preservation techniques.


Now based in Kitchener-Waterloo, I run Chef’s Culture—my way of sharing small-batch dry aged meats, koji-aged duck, handcrafted miso, tamari, and wild-foraged goods. Everything is made in my own aging room, with time, care, and technique at the core. I work with chefs, home cooks, and flavour hunters who appreciate food that’s bold, honest, and full of character.