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I started in the creative world—art school, first in illustration, then quickly into graphic design, where I worked for a few years. From there, I found my way into the freelance hospitality space, focusing on social media & marketing for restaurants, chefs, and hospitality groups.
Over time, I began spending more hours in the kitchen. I’d always cooked, but something shifted. I knew I wanted to take it seriously. I gave myself one year to pursue food full-time. I quit my job, applied at a sandwich shop, got hired, and was let go within two months (a story for another time).
That led to working in several Brooklyn restaurants, eventually landing at Misi. After Misi, I took a short break to get married while also trailing food stylists and event chefs to explore every corner of the industry. A few months later, I enrolled at Le Cordon Bleu, Paris.
Campers is my version of a dinner date, only the plus-one is always a food person. We sit down at the table, just us, a few cameras, and a lot of curiosity. I want to know the beginning, middle, and current. How they found their way into food, why they stayed, and the moments they almost walked away. No two conversations are alike, just like no two meals are alike.
Every episode starts with me cooking something tailored for my guest. I find that this brings immediate comfort, whether I’ve nailed the dish or completely flopped over it. It's something neutral to open the door to conversation. And who doesn't like a snack? After the first bite, we get into it: the messy stuff, the beautiful stuff, and all the in-between. There are big emotions, major inspirational stories, hard lessons, and plenty of “I almost quit” stories.
It’s unfiltered. It’s very New York. And it’s layered with the same intimacy and depth that happens when people truly connect over food.
There’s grit here, but just as much heart. People hustle like hell, then still show up for you without blinking. It sometimes still boggles my mind. I’ve met some of the most passionate, wildly talented, and gloriously unhinged people in cramped kitchens, packed dinner tables, and over too many late-night drinks after service or just a good night out. The real New York food world doesn’t bother pretending. It's a bit messy, very relentless, and a little toxic at times… and that’s exactly why it’s magic.
Every guest on Campers is someone who’s thinking about food as more than just what’s on the plate. They’re building businesses, telling stories, making art, or shaping culture in ways that feel intentional. I’m drawn to people who are grounded in who they are, who have something to say, and who aren’t afraid to color outside the lines. Food might be the entry point, but the real through-line is creativity and care.
Every guest on Campers lives somewhere in the food world. I’ll admit, I’m extra curious about the seasoned chefs—the ones who’ve seen and survived some wild stuff in the kitchen. That’s probably my bias talking. Cooking is my second career, and I feel like I’ll forever be a student.
But Campers isn’t just for chefs. The door’s wide open to all corners of the food world: restaurant owners, food writers, bloggers, photographers, event planners, and more. Everyone has a story to tell, and everyone in hospitality has paid their dues in one way or another.
I get fired up hearing how people got where they are. I’m fascinated by the pivots, and I’m always ready for the drama tucked in between.
Yes! I’m always cooking up something at Frank’s House, my event and dinner space in Brooklyn. There are exciting collaborations on the horizon, some with upcoming Campers guests and others with new creative partners. I’ve also have a few intimate dinners in the Hamptons and some brand dinners in the books. I love when my schedule is packed with menus to dream up and shopping lists to cross off. I LOVE A LIST.