After 20+ years working in NYC's most demanding kitchens - including 3-Michelin Star MASA, Junoon NYC, and The Breslin, I thought I'd seen it all. But when I started looking into insurance for my own family, I discovered something that shocked me,families were being served 'toxic' financial policies that were bleeding them dry.

I realized the same financial analysis and precision I used as an Executive Chef to manage million-dollar restaurant operations could help families save thousands on Life & Medical coverage. That's when I created my 'Financial Mise en Place' system.