My love for food started around community, not cuisine, and it started with my father, a firefighter who believed the table was where people became family. Growing up, we would fish our limit on mahi mahi, smoke it in the backyard, then turn it into so much smoked fish dip that we had to give it away to the neighbors. He taught me that food is never just what’s on the plate, it’s who you share it with, and how you make people feel while they’re gathered.

Even after losing him when I was 14, his spirit has stayed in my work, the calm hospitality, the warmth, the “everyone belongs at this table” energy. Professionally, I have spent over a decade in the food industry, including years working under Michelin-starred chefs, which shaped the standards, precision, and service discipline that define Curds & Corks today, and those standards continue to grow with every experience we execute. Today, Curds & Corks brings that same sense of connection into private estates, yacht-level entertaining, and bespoke events, pairing elevated food and beverage with silent service, seamless logistics, and high-level experiences designed to invigorate your palate from first pour to final course.