From Texas to California, my path has been defined by kitchens, networking, and building community through food programs. Along the way, I earned a bachelor’s degree in Nutrition Science from Johnson & Wales, cooked under James Beard-nominated and Michelin-starred chefs, sold over $1.25 million of product in a single year, and drove restaurant food sales by 60%.
These experiences shaped not just a skill set, but a philosophy that food should be seasonal, soulful, and deliver real value to the people it serves.
Now I lead with that perspective across events, collaborations, and brand-building. Whether crafting menus, creating content, or launching ventures.
My aspiration is clear..to grow a brand that connects people through food, hospitality, and culture. Guided by loyalty, gratitude, and hard work, I’m building a future where feeding and stoking people out is a way of life, not just a livelihood.
