ABOUT

With deep experience in hospitality, management consulting, and entrepreneurship, I enjoy working at the intersection of food, people, and problem solving.

Mostly, I am on a mission to inspire others to cook at home.

How did this happen? In 2008, I turned in my top secret clearance and management consulting job to enroll at Natural Gourmet Institute in New York City. Their focus on health supportive culinary arts aligned with my personal priorities around nutrition, exercise and wellness. After taking positions on the line, in catering, and at a spa, I landed as a chef at a gourmet market. In 2012, I went out on my own and started baking for a coffee company out of a rented commercial kitchen. By 2014, I had opened a healthy, fast casual retail concept at Santa Barbara Public Market, expanded my wholesale business, and, well, it all took off from there.

See my answers to the Proust Questionnaire…Β 

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