How Paulie Gee's Became a Legendary New York Slice Shop - ICONS: Pizza

Supervising Producer of Development for Eater’s ICONS video series, piloting and developing the series for a branded partnership with American Express.

How a Legendary NYC Deli and Grocery Store Sells 4,000 Pounds of Fish per Week - The Experts

Supervising Producer of Development for this episode of Eater’s The Experts, a James Beard Award-nominated series.

How Casa Enrique Became the First Mexican Restaurant to Earn a Michelin Star in NY - Mise En Place

Supervising Producer of Development for this episode of Eater’s Emmy-nominated series, Mise En Place.

How To Slice Every Fruit | Method Mastery | Epicurious

Piloted and produced this video series for Epicurious, which has over 200 million views on YouTube.

2 Chefs Try to Make A Meal Out of Bananas | Mystery Menu With Sohla and Ham | NYT Cooking

Developed, piloted, and produced this New York Times Cooking video series, which has over 7 Million views on YouTube.

How a Brooklyn Brewmaster Makes Some of the Finest Beer in America - Vendors

Supervising Producer of Development for this episode Vendors, Eater’s Emmy Award-winning video series.

How a Japanese Master Chef Created a Michelin-Starred French Restaurant - Mise En Place

Supervising Producer for this episode of Eater’s Emmy-Award-winning series, Mise En Place

The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking

Filmed for NYT Cooking

How the Largest Lobster Company in Maine Processes Over 600,000 Pounds per Week - Vendors

Supervising Producer for Eater’s videos series Vendors

How Samin Nosrat Makes Thanksgiving Less Boring | NYT Cooking

Directed and Produced for New York Times Cooking

The Legendary Italian Dishes Behind One of New York's Toughest Tables - Mise En Place

Supervising Producer of Development for this episode of Eater’s Emmy-nominated series, Mise En Place.

Gochujang Caramel Cookies | Eric Kim | NYT Cooking

Filmed, produced and directed this viral recipe video for New York Times Cooking

Can A.I. Make Pasta Better Than a Pro Cook? | Eric Kim vs. ChatGPT | NYT Cooking

Led creative development, directed and produced NYT Cooking series.

How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef - The Experts

Supervising Producer of Development for this episode of Eater’s The Experts, a James Beard Award-nominated series.

How to Make Milk Bread That Looks Just Like the Emoji | Eric Kim | NYT Cooking

Directed, produced and edited for New York Times Cooking

The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking

Directed, produced, filmed and edited

How To Fillet Every Fish | Method Mastery | Epicurious

Produced video for Epicurious. Garnered over 4 million views in the first 72 hours.

Gooey Bittersweet Brownie Shortbread | Melissa Clark | NYT Cooking

Filmed and produced for New York Times Cooking

Priya Krishna Tries Pizza Made to Last For 3 Years | M.R.E. Taste Test | NYT Cooking

Directed, produced, filmed and edited

Can Sohla Make A Meal Out Of Oreos? | NYT Cooking

Shot and produced for New York Times Cooking

Brown-Butter Toffee Sandwich Cookies | Sohla El-Waylly | NYT Cooking

Directed and produced for New York Times Cooking

How Paulie Gee's Became a Legendary New York Slice Shop - ICONS: Pizza
How a Legendary NYC Deli and Grocery Store Sells 4,000 Pounds of Fish per Week - The Experts
How Casa Enrique Became the First Mexican Restaurant to Earn a Michelin Star in NY - Mise En Place
How To Slice Every Fruit | Method Mastery | Epicurious
2 Chefs Try to Make A Meal Out of Bananas | Mystery Menu With Sohla and Ham | NYT Cooking
How a Brooklyn Brewmaster Makes Some of the Finest Beer in America - Vendors
How a Japanese Master Chef Created a Michelin-Starred French Restaurant - Mise En Place
The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking
How the Largest Lobster Company in Maine Processes Over 600,000 Pounds per Week - Vendors
How Samin Nosrat Makes Thanksgiving Less Boring | NYT Cooking
The Legendary Italian Dishes Behind One of New York's Toughest Tables - Mise En Place
Gochujang Caramel Cookies | Eric Kim | NYT Cooking
Can A.I. Make Pasta Better Than a Pro Cook? | Eric Kim vs. ChatGPT | NYT Cooking
How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef - The Experts
How to Make Milk Bread That Looks Just Like the Emoji | Eric Kim | NYT Cooking
The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking
How To Fillet Every Fish | Method Mastery | Epicurious
Gooey Bittersweet Brownie Shortbread | Melissa Clark | NYT Cooking
Priya Krishna Tries Pizza Made to Last For 3 Years | M.R.E. Taste Test | NYT Cooking
Can Sohla Make A Meal Out Of Oreos? | NYT Cooking
Brown-Butter Toffee Sandwich Cookies | Sohla El-Waylly | NYT Cooking
How Paulie Gee's Became a Legendary New York Slice Shop - ICONS: Pizza

Supervising Producer of Development for Eater’s ICONS video series, piloting and developing the series for a branded partnership with American Express.

How a Legendary NYC Deli and Grocery Store Sells 4,000 Pounds of Fish per Week - The Experts

Supervising Producer of Development for this episode of Eater’s The Experts, a James Beard Award-nominated series.

How Casa Enrique Became the First Mexican Restaurant to Earn a Michelin Star in NY - Mise En Place

Supervising Producer of Development for this episode of Eater’s Emmy-nominated series, Mise En Place.

How To Slice Every Fruit | Method Mastery | Epicurious

Piloted and produced this video series for Epicurious, which has over 200 million views on YouTube.

2 Chefs Try to Make A Meal Out of Bananas | Mystery Menu With Sohla and Ham | NYT Cooking

Developed, piloted, and produced this New York Times Cooking video series, which has over 7 Million views on YouTube.

How a Brooklyn Brewmaster Makes Some of the Finest Beer in America - Vendors

Supervising Producer of Development for this episode Vendors, Eater’s Emmy Award-winning video series.

How a Japanese Master Chef Created a Michelin-Starred French Restaurant - Mise En Place

Supervising Producer for this episode of Eater’s Emmy-Award-winning series, Mise En Place

The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking

Filmed for NYT Cooking

How the Largest Lobster Company in Maine Processes Over 600,000 Pounds per Week - Vendors

Supervising Producer for Eater’s videos series Vendors

How Samin Nosrat Makes Thanksgiving Less Boring | NYT Cooking

Directed and Produced for New York Times Cooking

The Legendary Italian Dishes Behind One of New York's Toughest Tables - Mise En Place

Supervising Producer of Development for this episode of Eater’s Emmy-nominated series, Mise En Place.

Gochujang Caramel Cookies | Eric Kim | NYT Cooking

Filmed, produced and directed this viral recipe video for New York Times Cooking

Can A.I. Make Pasta Better Than a Pro Cook? | Eric Kim vs. ChatGPT | NYT Cooking

Led creative development, directed and produced NYT Cooking series.

How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef - The Experts

Supervising Producer of Development for this episode of Eater’s The Experts, a James Beard Award-nominated series.

How to Make Milk Bread That Looks Just Like the Emoji | Eric Kim | NYT Cooking

Directed, produced and edited for New York Times Cooking

The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking

Directed, produced, filmed and edited

How To Fillet Every Fish | Method Mastery | Epicurious

Produced video for Epicurious. Garnered over 4 million views in the first 72 hours.

Gooey Bittersweet Brownie Shortbread | Melissa Clark | NYT Cooking

Filmed and produced for New York Times Cooking

Priya Krishna Tries Pizza Made to Last For 3 Years | M.R.E. Taste Test | NYT Cooking

Directed, produced, filmed and edited

Can Sohla Make A Meal Out Of Oreos? | NYT Cooking

Shot and produced for New York Times Cooking

Brown-Butter Toffee Sandwich Cookies | Sohla El-Waylly | NYT Cooking

Directed and produced for New York Times Cooking

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