WHO WE ARE

NEVER STOP LEARNING

When I arrived in New York City, the minimum wage was $7.25.          

I barely earned a couple quarters more than that.

I worked 60-70 hours a week at one of the best restaurants in the world and spent two hours each day commuting.

I struggled to cover my rent. In a typical month, even though I lived an hour away from work, on average I only had about $100 per week to manage all my expenses, including groceries, phone bills, medical costs, and any leisure activities I wanted to pursue.

Needless to say, no one can thrive on that money in New York.

I always had the skills and a strong work ethic. But then I understood that I needed to aim for better opportunities. So, I began helping with restaurant launches and working in catering, which eventually led me to become a private chef.

In the past ten years, I moved up from nearly minimum wage to earning a six-figure income.

And I can teach you how I did it.

I believe that any skilled chef can learn how to serve their clients well and secure a decent income, thereby changing their family's financial trajectory by working as a private chef.