chef, forager, teacher

I’ve had a passion since childhood to create. Farm-to-table long before it was a buzzword. Creating everything from soaps and textiles to meals designed around locally sourced and foraged foods.

I am currently the executive chef at The Bees Knees Cafe, a farm to table cafe located on Heather Ridge Farm, an Animal Welfare Approved farm that raises grass fed and pastured meats, poultry, eggs, and honey. We're available to cater private events and curated dinner parties using locally-resourced, seasonal foods. Special consideration is taken for gluten free and paleo diets, vegetarian meals may be prepared by request. 

In addition to weekly brunch and lunch offerings, we organize a monthly "Supper Club" at the farm. This is a five or six course tasting dinner crafted with our own meats and complemented by locally grown and foraged produce, herbs, and flavors. I also teach monthly cooking classes that aim to provide a technique based approach to cooking that is accessible to cooks of all skill levels. For more information about the tasting dinners and cooking classes, please visit the Heather Ridge Farm website HERE

Please take a moment to review a sampling of my work on these pages.

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Shandaken Theatrical Society Fundraiser

Support the Shandaken Theatrical Society in Phoenicia at their annual benefit gala. Part of the gala features a silent auction where you can bid on a spot in Rob's "Front Porch Potables" class, where he'll be teaching how to prepare shrubs, syrups, and bitters from scratch so that you can take your summer front porch drinks to a whole new level. More info at

Earlier Event: May 27
Heather Ridge Farm Chicken Fry
Later Event: June 10
Heather Ridge Farm Supper Club