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Day Into Night dreams up beautiful breakfasts, lavish lunches, unforgettable dinner parties, and magical soirées.


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"My goal is to create elegant, relaxed, delicious celebratory meals that you and your guests talk about for years to come."

Prior to launching day into night,  I was a pastry chef for many years. I’ve lived and cooked in New York, California, and France and my style is highly influenced by those kitchens, as well as my childhood in Puerto Rico and my Spanish grandmother’s cooking. All the kitchens I have worked in had close relationships with farmers and placed great importance on seasonality and quality—a philosophy I apply to my own cooking.

What are your most
memorable meals?

One of the first that comes to mind for me is a plate of spaghetti with olive oil, dry basil, and parmesan (probably from a green can), a simple meal cooked with my friend Zach at his house in Philadelphia. Not so spectacular, except I was 15 and it was the first time I had been outside of Puerto Rico in winter. We ate the spaghetti at a long farm table in the middle of the kitchen then voraciously enjoyed juicy giant pears over the sink. Almost 30 years later I still remember that meal: how exotic it felt to wear a sweater, how much I loved hanging out with my friend, and how magnificent it was to eat a meal we had cooked ourselves. 

Since then, I’ve had slightly more elevated meals that remain memorable years later—a giant, briny pot of mussels devoured one summer is seared in memory as one of the best meals I’ve ever had. They were without question the most succulent mussels, but part of their deliciousness also came from the conversation around the table, the flowing wine, and the feeling of eating them with my fingers, in a sundress, with my shoes kicked off. After dinner, we ate cinnamon gelato and wine-macerated peaches. It felt like we had eaten summer. 

A great meal is not just about great ingredients (though that helps, too). It’s the specialness of who you eat with and where. More often than not, that tends to be, at least for me, at someone’s home table.

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Curated dinner parties


Bespoke catering



Cook, learn, celebrate


What I do...


What people
are saying...

What people are saying...

"Her culinary skill is worth shouting about from rooftops - although a less magnanimous part of my character would like to keep her a secret.”

Alexandra Waldman,

Universal Standard, Co-Founder/CCO

Let me cook for you

A tailor-made experience

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Let's chat!

Have a special occasion or project in mind? 

Drop me a line.


Thank you for getting in touch!

I'll get back to you as soon as possible.

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