With over 15 years as a private chef for some of the world’s most recognizable names, I’ve come to see food as more than sustenance - it’s memory, artistry, and expression. My foundation was built at Le Cordon Bleu and through certification as a Nutrition Health Coach at the Institute for Integrative Nutrition. But the truest education has been lived - cooking across cultures, traveling in search of meaning, and listening to how people gather, eat, and tell their stories.

My work lives at the intersection of nourishment and artistic expression. Cooking, writing, and travel have taught me to weave the senses together - how smoke, clay, rhythm, and taste combine to create experiences that go beyond food itself. Along the way, I trained as a Reiki practitioner, a practice that sharpened my intuition and deepened the way I hold space for others.

Through it all, I’ve learned that we are hungry for more than food. We’re searching for meaning, connection, and the ordinary magic of life. My work - whether in the kitchen, on the page, or in community - is about honoring that search, and savoring what is fleeting, simple, and real.