How Katz’s Deli Serves 70,000 Pounds
Of Meat A Week | Full Service
Role: Producer, Cinematographer & Editor
How NYC’s Only Michelin-Starred
Indian Restaurant Feeds 200 From
A Tiny Kitchen | Full Service
Role: Producer, Cinematographer & Editor
Why Halal BBQ Is Taking
Over Texas | Small Business
Role: Cinematographer
Making $2.7 Million A Year Selling Ice In NYC | Small Business
Role: Cinematographer & Editor
Finding The Best Cheesesteak In Philadelphia | Food Tours
Role: Cinematographer & Editor
Finding The Best Barbecue In
Dallas-Fort Worth, Texas | Food Tours
Role: Cinematographer & Editor
This series follows the process of cooking huge batches of food in
different places around the world, explained by the chefs in charge.
This series explores famous restaurants around the world to discover
what goes into the dishes that put them on the map.
Chef Daniel Boulud's $270,000 Custom
Super Stove And More | Pro Kitchen Tours
Role: Co-producer, Cinematographer & Editor
Why Drilling To The Earth's Mantle
Is Almost Impossible | The Limit
Role: Editor
Every Major Tool A Heart
Surgeon Uses | Expert Toolbox
Role: Editor
Why Over 600,000 Bird Specimens Are Preserved
At The Smithsonian | Colossal Collections
Role: Cinematographer
What New Navy Plebes Go Through On
Their First Day At Annapolis | Boot Camp
Role: Second Camera
How Far Volcanologists Go
To Test Lava | Science Skills
Role: Cinematographer & Editor
Role: Producer, Cinematographer & Editor
Role: Producer, Cinematographer & Editor