I grew up in the San Francisco Bay Area, surrounded by beautiful, local produce, and innovative cuisines from all over the world. This is where I developed a passion for healthy, flavorful food, and found a love for cooking.
I focused my undergraduate studies on Agriculture and Food Justice, researching and trying to change the current state of our food system. I attended culinary school at the Natural Epicurean Academy of Culinary Arts Professional Chef Training Program. At the Natural Epicurean, I learned health-supportive cooking, cooking for disease and allergies, plant-based nutrition science, current issues in food, cooking sustinably, and Ayurvedic, raw, and Macrobiotic cuisines.
Through school, a variety of chef positions, and my own cooking, I have gained extensive experience in plant-based, vegan, vegetarian, gluten-free, raw, soy-free cooking methods, and more traditional cuisines, as well as cooking for all ages, including nourishing food that kids will love. I incorporate local and international flavors in my cooking, and emphasize healthy versions of classic comfort foods.
I aim to improve individual and community health through cooking. I believe that food can bring joy and healing, and can support physical and emotional well-being. Healthy eating can be accessible for anyone, and doesn't need to mean sacrificing taste, time, or money. My goal is to create food that is satisfying and delicious as well as nutritious, that contributes to a flourishing and sustainable food system, and helps each person look and feel their best.