I began my culinary path at a young age making pancakes in home-ec class at Natick High School. I then went on to ski and cook in Vermont, which was the catalyst for my love of the restaurant world. Since then, I have never looked back. I spent my early cooking career in Boston at the Nightingale, Upstairs on the Square and Rendezvous. I then had the fortune of running Ten Tables Jamaica Plain as chef. Three years later I became an owner myself, opening Ten Tables Cambridge. These experiences have given me the opportunity to hone my skills, crafting what makes an approachable and delicious menu: flavorful ingredients executed professionally. At Sycamore, we believe in food that makes you happy. I invite you to join us for a memorable dining experience in our corner of Newton Centre.
I began my culinary career more than 14 years ago, and have honed my skills as sous chef at restaurants that include the award-winning Craigie on Main in Cambridge and Quince in San Francisco. I welcome challenges and new adventures and in addition to traveling all over southern Africa, the Caribbean, and western Europe, I have also had the opportunity to cook in kitchens throughout Spain. While continuing to push myself to learn new techniques, I always keep in mind that the primary role of cooking is to create tasty food for people to enjoy in a comfortable environment.
Born and raised on the north shore, I was introduced to the restaurant business at an early age spinning up pizzas at the local shop. I have held every front of the house position in a restaurant, but have always come back to my roots at the bar. I’ve been fortunate to learn under some of Boston’s master “hospitalitarians,” including Lydia Shire, Michael Schlow, Esti Parsons, and most recently with legendary Boston barman Rob Iurilli at Abigail’s. Sycamore is as much a place to eat as it is a place to connect, and that is what I try to do at our bar – make new friends and entertain old ones.
Food has long played a big role in my life. My parents cooked from the heart for my brother and me, and their love of food opened up a world to us. I took my first restaurant job at 16, bussing tables and running food at a tavern in my hometown. I then moved to Cambridge to work at Craigie Street Bistrot and, later, Oleana. After couple of trips to France and a layover at UMass, I was a member of the opening team at Island Creek Oyster Bar in Boston, where my passion for wine was stoked. Sycamore is influenced as much by my professional experience as it is by my first thought each day, “What’s good to eat?”