About The Author

Food. It’s one of the important components that define cultures throughout the world. Distinctive and unique ingredients in each region have set the foundation for these cultures, representing our international cuisine. Whether it’s the spices of India, fruits of Central America or fish of the Pacific Ocean, all of these ingredients have helped build our heritage. My own roots? Boston Baked Beans and Fenway Franks. Seriously? No, not really, but Boston is where I call home.

I grew up on the South Shore of Massachusetts in a town near America’s birthplace, Plymouth. I see the area as a tourist trap and it can be pretty yuppie. You can go get a generic (previously frozen) clam strip basket on the waterfront with a ridiculous price tag or a prime rib at Donny Walberg’s place in Hingham that would blow your mind. Either way, the diverse population in and around Boston area brings a plethora of food options that derive from a variety of cultures. 

I currently live and work in Boston as a visual designer and food photographer. Over the past decade, food has become a passion of mine and I have traveled all over to experience culinary creations from different cultures. I had thought about pursuing a career as a chef, but figured I would lose the desire to cook if I was doing it all day, everyday. Growing up, I was lucky enough to have a 3 or 4 course meal almost every night of the week. My mother was a great cook, and even though she now tends to cut a few of the “flavorful” and “sweet” ingredients out of her recipes, they are still some of the best meals. Learning from her, I started cooking at a young age; experimenting with any new recipe I thought I could tackle. The realization that cooking involved a lot of trial and error became quite apparent. Some ingredients just don’t go together. At least my trials were usually by myself or with one other test subject. 

Over the past 6 to 7 years, I have created a diverse collection of recipes that I have perfected. I have tried creating unusual items (bacon, cheese, wine, cured meats, dry-aged beef) with great success. Now, I plan to share my successes with you, and inspire you to take on challenges that reap great rewards of self-satisfaction, which you can share with friends! So take a risk, try something new and define your own worldly palette from your dishes that are truly homemade!