I grew up in Los Angeles with avocado, lemon, and pomegranate trees in my backyard. Cooking with those ingredients was how I first learned to express creativity, curiosity, and care. Years later, I moved to New York City to attend the International Culinary Center in SoHo, The shimmer of New York City called my name but my heart and mind never left my backyard fruit trees.

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After culinary school, I began working as a private chef and built a freelance career developing recipes and styling food for The New York Times, Gourmet Magazine, O, The Oprah Magazine, and Food Network Kitchens. 

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I went on to spend several years as a Senior Research and Development Chef at a Hungryroot, leading recipe and product development, guiding art direction for food photography, and helping create some of the company’s most-loved products, including cookie doughs, sauces, and seasonal dishes. It was there that I learned how to bring creativity, data, and collaboration together to make products and a food experience people truly love.

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Today, I work as a food consultant specializing in culinary innovation, product development, and creative direction. I help brands and founders turn ideas into food experiences that connect, delight, and inspire.