Brought up in a large Italian family of eight siblings, six girls and two boys, the essence of our family life could be sensed in the kitchen. The kitchen in our house was always a very lively place. The laughter, the clatter and the mesmerizing aromas from the kitchen stove make up most of my memories.

 

We would all gather ten at our table, spending time and learning in the the kitchen. I can still remember my father passionately stirring with his large wooden spoon in our family sauce; it would simmer for days. Along with his love of cooking he would always encourage us to discover the "magic in the pot". He would also encourage our input, and we all loved being a part of that experience. But the real magic in the pot was the revolving door that cooking created in the neighborhood      -- our house was known as a warm place to gather for food, family and fun.

 

 

When I grew up, I took the opportunity to travel, and was influenced by the many flavors of my travels. I was fortunate to meet a brilliant man in the food industry who mentored me for many years. He encouraged me to start writing restaurant reviews for a small paper in L.A. After years of experience in retail management, I steered everything I knew toward the pursuit of my passion: I ran headlong into the restaurant world. For my second career, it was a process and journey to see myself in a place I always desired to be.  I started off as a host in a restaurant, and was soon promoted to a floor supervisor. I worked my way up to a restaurant manager from there, learning to use my previous work experience in this career of my heart. Adding to my background in management, soon came other restaurants to follow. I then decided to open a new chapter in my food journey, and opted to attend Culinary School.  I found a professional cooking school in Culver City,  'The New School of Cooking' , that offered a full-time, intensive training program. I enjoyed my culinary training process and, after a lot of work, went on to graduate with culinary credentials in December 2014. I remained an assistant to a caterer in Malibu with A-list clients during my training, in which I gained valuable experience.

 
From there I created A Table Between Us... a private chef boutique. I remain focused on smaller gatherings reminiscent of our family dinners: personal events, breakfast, lunch, dinner and cocktail gatherings. Keeping things smaller and more intimate lets me get to know my clients and their desires at hand, contributing to an environment that allows me to give my best. Now I offer cooking classes, too, extending my love of the kitchen to kids, couples, and families the way my dad always did for us. This work satisfies my love for food, people, and the knack of entertaining, while challenging me to remain creatively engaged on a professional level- and there again is the "magic of the pot".