My food obsession began at the age of four when I read anything food-related I could get my hands on. I would volunteer to help anyone in the kitchen. Growing up around California’s fresh produce led to a self-diagnosed produce obsession.
As a graduate of California Culinary Academy, I bring over 15 of chef experience, including 4 years as an instructor both at CCA and at other schools. My extensive knowledge of global cuisines and cooking techniques as well as plant-forward and raw food was a perfect fit to lead the culinary program at Landmark 193 and Filter.
I’m constantly inspired by the environment around me, and truly enjoy making people happy through food.
Sustainability, global flavors, and plant-based menus have always been part of my cooking style. Growing up in a diverse neighborhood in California with access to a wide variety of fresh, local produce paved her path into the culinary world.