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 with krista kranyak. these experiences have given me the opportunity to hone my skills, crafting what makes an approachable and delicious menu: flavorful ingredients executed professionally; food that, put simply, makes you happy. sycamore, I feel, offers the best of all worlds- everything a wonderful meal out can offer in a relaxed setting. i’m very excited to have opened sycamore and I invite you to join us for a memorable dining experience in our corner of newton center.
I began my culinary career more than 10 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. 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. an eager traveler, I welcome challenges and new adventures; 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.
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. I couldn’t be more excited to get to know the local community in newton and making new friends as well as entertaining old ones. I look forward to bringing years of experience, enthusiasm, and dedication to the craft to sycamore.
I fell in love with food at a young age and my next meal is rarely far from my thoughts. I took my first restaurant job at 16, bussing tables and running food at a bagel shop-turned-tavern in my hometown. a year later I picked up and moved to cambridge after landing a job at craigie street bistrot. I then moved on to oleana and (after couple of trips to france and a layover at umass) was a member of the opening team at island creek oyster bar in boston. it was both coincidence and a dash of good luck that brought me to sycamore and I couldn’t be more thrilled about it.