Experience & Awards
Awards, Recognition & Media
Since opening, PiANTA has been recognized across Rhode Island for both its food and its impact. We were named Best New Restaurant in Providence by RI Monthly, and have received Best Vegan/Vegetarian Restaurant in Rhode Island three times. We’ve also been awarded Best Kosher Restaurant in Rhode Island, and voted Fan Favorite three times. In addition to these, we’ve earned nine more industry awards celebrating our hospitality, innovation in allergy-friendly cuisine, and community-driven approach to plant-based dining. I’ve also had the honor of appearing on Food Network’s Supermarket Stakeout (Season 5, Episode 2), where Iron Chef Alex Guarnaschelli called me one of the most intelligent chefs she’s ever met—something I’ll never forget. My work has reached guests across the spectrum, from luxury retreats to everyday celebrations, and I’ve catered for celebrities including cast members from Beverly Hills 90210, Hocus Pocus, and more. My food continues to grow by word of mouth, community support, and a deep commitment to making every experience unforgettable.
(And just for fun, the last photo is my very first private chef event way before I was confident enough to even call myself a chef.)
International Experience
I believe life is shaped by the moments we create, especially the ones shared around food. A well-cooked meal has a way of bringing people together, settling a room, and turning something ordinary into something memorable. That’s what drives me, and it’s at the center of everything I do.
I love sharing stories from the road, both through the food I serve and the conversations we have while I cook. Every event is personal, and I’m always happy to chat in person about where I’ve been and what I’ve learned. But here’s a taste.
I didn’t grow up with a passport full of stamps or a built-in network. Everything I’ve learned, I’ve learned by doing, by saying yes to new places, unfamiliar kitchens, and opportunities that can’t be replicated in a classroom. I’ve traveled every chance I could, chasing knowledge, not comfort, and letting food lead the way.
Here’s some of my favorite memories:
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Fed 20 guests in the middle of the Serengeti (on a tiny propane stove while an adolescent elephant drank our water supply just outside)
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Made tagine in a Moroccan family’s home and attempted basic Arabic with her children, who laughed at me kindly
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Learned traditional Tanzanian cuisine from women who taught by tradition and instinct
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Prepared meals for the entire staff in a Belizean jungle villa, and made eggplant parmesan to give the villa employees their first taste of Italian cuisine
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Stayed at a dude ranch in Montana and created a chili night with their head chef (who also was on Food Network)
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Learned to bake bread in the south of France
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Studied Neapolitan wood-fired pizza in Trastevere, Rome under a pizzaiolo named Frankie, who continues to be one of my greatest sources of inspiration
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Learned the rhythm of paella in Catalonia, Spain
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Spent time with a Michelin-starred chef in Costa Rica
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Learned chorizo-making in the Azores
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Learned to make schnitzel and potato leek soup in Germany
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Shucked oysters in Ireland, focusing on speed, sharpness, and the clean flavor of the ingredient
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Studied whiskey in the Scottish Highlands, exploring distillation, aging, and regional identity
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Cooked for ten new friends in Iceland, serving fish and lamb
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Cooked private events in London, Mykonos, Banff, and the Hamptons, bringing care, calm, and creativity to every gathering
No matter where I am, I bring the same presence: intuitive, focused, prepared, and deeply invested in making the experience unforgettable. I built my restaurant from scratch in Rhode Island, but I’ll follow food, and the people it brings together, anywhere.
