I am an intuitive chef who has cultivated my culinary skills since my passionate childhood. My career started as a self-trained personal chef, and my draw to natural living led me to embark on an educational journey exploring Yoga, Herbalism, Ayurveda, Clinical Nutrition, and small culinary programs. Over the years, I have gained experience in professional kitchens, quickly progressing from sous chef to head chef, specializing in pastry. I continue to work intimately with personal chef clients, now with the opportunity to apply my training, my natural love for intentional ingredients, and my commitment to a healthy lifestyle to benefit them.

I bring this intimate energy to my catering and retreat work. I thrive in groups where I can involve the attendees in the kitchen, using an educational and interactive approach.

This has all integrated into my current passion for restaurant and menu consultation. I am highly attracted to culinary innovation and a commitment to elevating dining experiences. I help to guide clients through every step of the process, from concept development to design and operational strategy. By blending creativity with practicality, I ensure that each menu reflects your unique identity while optimizing profitability and customer satisfaction. Whether launching a new concept or revitalizing an existing one, I can help create memorable dining experiences that exceed expectations and ensure long-term success.