Mini Autobiography

Like many chefs, the strongest early cooking influences came from within my own family. My mom, Barbara Hall, inspired me to be the successful chef that I am today. She always encouraged me to go outside of my comfort zone and never be afraid to fail.

I graduated from the New England Culinary Institute in 1999 and went on to work for six James Beard winning chefs. Then in 2004 I decided to go out on my own. After 12 years of working for many different celebrities and Fortune 500 clients, I have been fortunate to still be in high demand in this “one of a kind” town named Aspen.

The personal chef industry is constantly evolving which is why I enjoy working in top kitchens across the country during my free time to learn new techniques to impress my ever-growing client list.

** 1999 Food & Wine article

** 2005 Sanibel Island article