I began cooking at an early age in my mother’s kitchen under her watchful eye and careful instruction. As a first generation Italian-American, she infused her cooking with old-world skills, an attention to quality ingredients, and tradition combined with improvisation.  Perhaps most notably, the importance of cooking and dining as an expression of self, and the keystone of celebration with family and friends was passed on to me.  As a child I took in her love for cooking.  As an adult, I build upon that knowledge and passion for cooking, incorporating modern techniques and international cuisine.  I constantly hone my culinary skills by cooking diverse, savory and healthy meals for clients, friends and family.  I seek out every available opportunity to broaden my culinary education studying with other chefs both here and in Italy.  My work at L’Academie de Cuisine’s Professional Development Series was under Chef Patrice Olivon, a White House Chef.   Being ServSafe certified allows me to practice my cooking skills with the knowledge of current standards for proper handling of all foods in a safe manner.  My accreditation with the APPCA-American Personal and Private Chef Association, gives me the professional support  of many others who are in the industry.


  • Certified, ServSafe Food Protection Manager, National Restaurant Association

  • Member of the American Personal and Private Chef Association

  • Insured by CNA

Silver Fig Cuisine  240-393-3727