I began my career as an editor, working closely with authors to refine concepts, deepen arguments, and bring clarity to the page. Later, I spent fifteen years reviewing books for The New York Times Book Review, a practice that sharpened my eye for structure, voice, and the underlying logic of a narrative. I’ve written features and essays for The New York Times, The New York Times Magazine, Food & Wine, and other national publications, and published my own memoir, The Bread and the Knife, which was recognized as a New York Times Book Review Editor’s Choice. The act of writing it shaped how I think about structure, voice, and the emotional logic of a narrative. It also deepened my empathy for what writers experience: the vulnerability, the uncertainty, the exhilaration, and the slow, steady shaping of a story into its final form.

As a collaborator and ghostwriter, I’ve worked on projects that have landed six-figure advances with major New York houses, and I’ve ghostwritten a New York Times bestseller. I help writers articulate what they’re trying to say, shape the material into a strong narrative or argument, and build a manuscript or proposal that reflects the depth and clarity of their thinking.

What I bring to the work is a combination of editorial instinct, strategic thinking, and deep listening. I understand the emotional and intellectual demands of writing a book because I’ve experienced them myself. My role is to guide the process with steadiness and care—helping writers move from uncertainty to clarity, from raw material to a book that feels true, resonant, and fully realized.