With a career rooted in both fine dining and sustainable agriculture, our founder brings a rare blend of culinary artistry, operational leadership, and deep respect for local sourcing to private aviation catering.

Currently serving as Culinary Director at Turner Farm, a 288-acre working organic farm, he oversees culinary programming that bridges agriculture, nutrition, and community. His work integrates farm-to-table principles with culinary medicine partnerships and educational initiatives — reinforcing a belief that exceptional cuisine begins with responsible stewardship of the land.

As Proprietor and Executive Chef of Gastronomique Elite, he delivers bespoke private chef and aviation catering services designed for discerning travelers. Each menu is thoughtfully curated, seasonally driven, and tailored to individual dietary needs — reflecting meticulous attention to detail at every level.

Previously, he served as Corporate Executive Chef for American Financial Group headquarters, directing food and beverage operations for nearly a decade. He led a dynamic, seasonally inspired fine dining program and high-level corporate events, balancing precision, consistency, and creativity at scale.

A graduate of the Culinary Institute of America, he was selected as one of just 18 chefs worldwide for the prestigious ICEX apprenticeship, immersing in Michelin-starred technique and philosophy. His experience includes Michelin collaborations and high-profile VIP events, including international sporting gatherings and U.S. presidential fundraisers.

Grounded in sustainability, guided by seasonality, and executed with quiet precision, his approach is simple: source with integrity, cook with intention, and deliver an elevated experience worthy of every journey.