With over 15 years of experience as a private chef to some of the world’s most well-known celebrities, I’ve spent my career at the intersection of nourishment, intuition, and artistic expression. I studied culinary arts at Le Cordon Bleu and trained as a Certified Nutrition Health Coach through the Institute for Integrative Nutrition, with additional credentials from the National Board for Health & Wellness Coaching (NBHWC).

For the past 12 years, I’ve also served as a Reiki Master and energy practitioner, a path that continues to deepen my ability to hold intentional, grounded, and emotionally safe space for clients and community. This training attuned me to the subtle, invisible layers of energy that shape how we relate to ourselves and our nourishment. Reiki gave me language and intuition for what our culture often overlooks: the ways food, emotion, and energy interact through the five senses and beyond.

Through thousands of intimate conversations with clients over the years, one pattern always emerges: we’ve become disconnected from our own inner compass. We outsource our choices to food trends, diet culture, and body expectations. We’re told what to eat, how to look, how to feel—and in that noise, we lose the sacred relationship with our own body.

My mission is to help people return to that relationship. Through intuitive eating, sensory connection, and energy awareness, I invite others to experience food not as a battleground—but as a bridge to joy, sovereignty, and self-trust. Life is short.

We should savor every bite, every sensation, and every breath.