I’m best known as the former proprietor of JPM Catering & Events in Ardmore, Pennsylvania, where I built a reputation for marrying elegance with sustainability across weddings, corporate functions, and nonprofit galas. From the beginning, I championed local, organic, and house-made cuisine with a seasonal, artisanal approach, and I was an early adopter of compostable serviceware and sustainable kitchen practices—principles that shaped both our daily operations and every client experience.

Throughout my career, I’ve been recognized for elevating Main Line and Greater Philadelphia events with a service ethic rooted in sustainability and craft.

I founded JPM in 2009 and grew it into a full-service catering and events firm known for elevated, seasonal menu design, nature-inspired decor, and first-class hospitality. My team and I executed events ranging from intimate dinners to 400-guest celebrations, managing logistics end-to-end with clear communication and thoughtful coordination. I later expanded the brand with The Tasting Room in Ardmore’s historic district, offering guests a way to enjoy favorites from our catering menu for lunch or dinner. The space earned multiple Best of the Main Line honors from Main Line Today.

Purposeful partnerships have always mattered to me. I served as exclusive caterer for several distinctive venues—most notably the Historical Society of Pennsylvania—where I helped launch the organization’s event program by emphasizing guest experience, operational excellence, and creative use of space. I also partnered with five private schools to provide affordable, healthy, and sustainable school lunches, earning coverage from the Philadelphia Inquirer and NBC-10 Philadelphia.

Since winding down JPM after the start of the COVID-19 pandemic, I’ve shifted my focus to personal chef services that continue the sustainable, seasonal approach I’ve always believed in, with an emphasis on healthy, personalized menus.

Earlier in my career, as an Event Coordinator for what was then the Chemical Heritage Foundation (now the Science History Institute), I helped establish event procedures that supported LEED-certified standards and contributed to the launch of its conference center in 2008.

In addition to my culinary work, I teach cooking classes for children and adults. I earned my B.A. from Muhlenberg College, where I studied Art.