Weddings || Private Parties

Hudson Valley || 2014- present

Coordinate and assist production of weddings, parties and food/ farm focused events throughout Hudson Valley, across a range of operational budgets and communities.





Yale Sustainable Food Program

MAD Yale Leadership Summit

New Haven,CT || June 2016

Designed and produced all aspects of a a week-long Summit held at Yale University requiring a multi-pronged, multi-year approach with various stakeholders. Developed content and curricula, meals, fundraising partnerships, student research workshops, and visual identity. Creative lead and copywriter : MAD Yale Summit Booklet

NY Times: Influential Chefs Put Food Talk on the Menu

Yale News: World Renowned Chef

Institute of Culinary Education

'Recipes for a Delicious and Sustainable Future'

New York City || October 2017

Complete event design and management, coordinating between two organizational partners. 100 guests enjoyed a cocktail hour, and five course benefit dinner with wine pairings created by international star chefs Alex Atala and Ignacio Mattos (Estela, Flora Bar) in ICE's dining room in Brookfield Place.

Alex Atala's restaurant in Sao Paulo has ranked within the top 10 of the World’s 50 Best Restaurants for the past five years, and his work elevates indigenous foodways and culture in the context of contemporary gastronomy.

David Rockefeller / Stone House Farm

Community Appreciation Dinner

Hudson, NY || September 2017

Complete event design and management. 200 community members, farmers and stakeholders met in Stone House Farm's idyllic fields to delight in Catskill Mountain views, a farm-to-table meal, music and presentations on Stone House Grain's carbon farming ventures.


Historic Hudson

'Drinks on the Waterfront'

Hudson, NY || September 2017

Supervised and coordinated all aspects of Historic Hudson’s fundraiser event, from conception to execution. 250 attendees gathered at one of the rare surviving industrial buildings on Hudson’s waterfront to enjoy a selection of Central European wines paired with delicious late summer food while experiencing the remarkable riverfront setting and imagining a future for this historic building and site.

Rural Intelligence Article

New Economy Coalition

‘Strategies for a New Economy’

Bard College, NY || June 2012

Worked with NEC team for six months to produce and manage Strategies for a New Economy, a convening summit for diverse economic reformation efforts. The conference was held over 3 days at Bard. The conference featured workshops, meals, strategy sessions and lectures. More than 600 people were in attendance, representing over 300 organizations.

Talk : "From Pie in the Sky to Food on the Table" with David Barber, Thomas Harttung

Conference website : Strategies for a New Economy

Clark Art Museum x Gastronomica

Williamstown, MA ||October 2010; August 2011

'Pissarro's People' Family Day

300 people attended an outdoor event on the Clark's grounds that included bake-offs, children's activities, installations plus.

The Taste of Place Symposium: An Exploration of Food, Culture, and Community

Symposium featured Adam Gopnik, The New Yorker; Darra Goldstein, Editor in Chief Gastronomica Magazine. Artists’ dialogue On Cultural Perceptions of Taste followed by local artisan market.

Slow Food Nation

Slow Food USA

San Francisco || September 2008

Hired as part of event coordination team from NYC office headquarters. Slow Food Nation was an event organized by Slow Food USA, which celebrates slow and sustainable foods. Slow Food Nation attracted an estimated audience of more than 50,000 people over four days at  San Francisco's Civic Center and Fort Mason Center.


Berkshire Farm & Table

Berkshire County, MA || 2011

Where The Wild Things Are

Hired by Berkshire Farm & Table to help produce a series of foraging walks in partnership with the Sustainable Food and Agriculture Program at Williams CollegeThe Porches Inn and Mezze Restaurant Group. The educational series presented eight wild edibles walks throughout the Berkshires, lead by experienced instructors focused on responsible harvesting techniques, recipes and the history of foraging. Participating restuataurna tpartners featured foraged items on their menu. More than 150 people participated in the series throughout the month of May.

Media coverage included The New York Times Food Section, The Boston Globe, WAMC (Northeast Public Radio), The Berkshire Eagle, NPR Boston and Ruth Reichl’s Twitter feed, reaching more than 1.5 million viewers/listeners.