I grew up in the East Bay, started traveling before I could talk, and I haven’t stopped. I’ve experienced food through those travels, cooking, farming, food science, you name it. I love gardening, nurturing growing plants, and knowing where my food comes from. I cook more by feel and less by recipe. Food and cooking come from the heart.
How long have you been working with Big City Chefs?
If I were a spice, I would be…
Chinese Five-Spice — I am a blend of my history.
My favorite local purveyors, artisans, and farmers:
Market Hall (Rockridge), 99 Ranch Market, any local farmer’s market.
What I love about cooking and hospitality…
People gathering together to share a meal. The conversations and shared experiences built around food.
What are your top three go-to pantry items?
Onion, garlic, and olive oil.