I’m a first generation American who became obsessed with food from an early age, binge watching PBS cooking shows and flambe’ing bananas foster when my parents weren’t home to yell at me. Studied International Business in college then worked for a tech company 5 years before doing a career swap and enrolling in culinary school. I’ve worked on a cruise ship, private luxury train, numerous luxury hotels in Beverly Hills, and health food concepts. I started my own company 3 years ago focusing on hotel and restaurant conceptualization. Currently my focus is using food as medicine working predominantly with a wellness retreat in San Diego. Besides cooking my passion is traveling the globe and eating.
How long have you been working with Big City Chefs?
Since December 2019
If I were a spice, I would be…
Cayenne pepper because my cooking is hot.
My favorite local purveyors, artisans, and farmers:
High Ranch Farm which specializes in micro greens and sprouts.
What I love about cooking and hospitality…
The instant gratification of putting love into my craft and seeing people’s reaction when they feel it.
What are your top three go-to pantry items?
Salt, Olive Oil, garlic