Hometown
Kentfield, CA
Chef Bio
The smell of a tomato plant will forever transport me back to my Nunu’s backyard garden. Growing up with Italian and Jewish families, delicious meals were the glue that brought together all the people I love. Nearly 10 years ago, I was hustling in the restaurant industry, managing and serving at a high-end resort in Vail, Colorado, though I felt lethargic and disconnected from the food I was eating. This led me to becoming a Natural Foods Chef through Bauman College, where I studied with an array of experienced chefs in dynamic fields. Since then, I’ve continued to study Nutrition, Western Herbalism and Ayurveda. I’ve cooked in Vegan and Vegetarian Restaurants, in Production Kitchens, and for clients with specific dietary needs. I’ve taught workshops and classes on mindful eating. I worked with Chive Events, a women-owned zero-waste Catering company based out of Beverly, MA. I’ve catered retreats for NGOs as well as at Spirit Rock and the Occidental Arts and Ecology Center. Over the years, I’ve studied Yoga, Meditation, and Healing Arts, traveling to India to dive deeper into spirituality. I’ve worked as a Biodynamic Herbal Gardener in Mid-Coast Maine and studied Plant Spirit Medicine in Putney, Vermont. With life seemingly getting busier, my intention as a Natural Foods Chef is to create beautiful meals that reconnect us with our senses, so we may relax and be present with ourselves and one other.
How long have you been working with Big City Chefs?
Since 2022
If I were a spice, I would be…
I would be Cinnamon: Sweet, warm, and enjoys a little spicy ginger sidekick!
My favorite local purveyors, artisans, and farmers:
County Line Harvest, Star Route Farms, Tomato Farms, Worker Bee Farm, Achadinha Cheese, Panizzera Meat Co, Anna’s Seafood, Revolution Bread.
What I love about cooking and hospitality…
I love the artistic outlet cooking provides, of breaking down whole ingredients to make something completely unique, that then gets to be enjoyed. I bring healing, loving energy into what I create, so to me, sharing a meal with someone is an act of intimacy and trust. Witnessing my clients connecting with their bodies, their senses, especially in this busy world we live in, is is an act of kindness and self-care.
What are your top three go-to pantry items?
Lemons, great quality olive oil, and whatever fresh herbs are around!
