San Francisco, CA


I grew up in a family that used cooking and hospitality as a way to share love and generosity of spirit. Combined with my own insatiable love of chocolate, this pushed me into a career in food and later wine. My ambitions and drive have led me to stints in fine dining kitchens in New York, Denmark, Norway, and California.

My strong background in Pastry combined with the influences of time spent in kitchens such as Relæ in Copenhagen, Lysverket in Norway, Bouchon in New York and Napa has shaped a cooking style that is grounded in technique, high quality ingredients, and sustainability.