About me

In culinary school I got my first real look at industrial agriculture. Feedlots, corn subsidies, genetic engineering. I left fired up and ready to take down “big food.” 

After graduating, I hit the road. My wife and I spent years working seasonal jobs across the country, getting to know foragers, small farmers, cheesemakers, butchers, and fishermen—people doing honest work and doing it well.

Somewhere in that experience, my perspective shifted. I realized I didn’t need to take down big food. The way I could help was by supporting small food.

Now we’ve put down roots in the Berkshires, where we’re raising our young family on a small farm. These days I wear a lot of hats: outdoor guide, ski patroller, farmer, dad, chef. What ties it all together is a love for being outside and a deep respect for good food.

Whether it’s a seasonal dinner around the fire, a backcountry hike with chai and pie, or something custom, the goal is always the same: to share meaningful experiences built around the outdoors and local food.
 

Bringing those two worlds together has been powerful. It creates real connection to the land, to each other, and to ourselves.


If that speaks to you, I’d love to connect.