A love of beautiful ingredients brought me here.

My approach to cooking was shaped long before I became a chef.

While living in the San Francisco Bay Area, I discovered a way of cooking that forever changed how I thought about food. Farmers' markets overflowing with seasonal produce, meals that celebrated restraint over excess, and a deep respect for exceptional ingredients shaped the kind of chef I would one day become.

​

That experience eventually led me to study at Bauman College in Berkeley, where I built a strong foundation in whole-food cooking, nutrition, and sustainable sourcing. My education continues to inform the way I cook today, but it has always been one part of a much larger story.

​

Most recently, I spent two years cooking at Sweet Amalia Market + Kitchen, where I refined my appreciation for ingredient-driven cuisine, thoughtful technique, and the quiet confidence that comes from letting beautiful ingredients speak for themselves.

​

Today, through Plated with Purpose, I create seasonal, chef-crafted meals for personal chef clients, intimate dinners, private events, and wellness retreats. Whether I'm preparing a weeknight dinner or a special occasion table, my goal is always the same: To create food that helps people slow down, connect, and feel genuinely cared for.

​

At the heart of everything I do is a belief that good food is about intention. It's about celebrating the seasons, sharing meaningful meals, and creating experiences that linger long after the last plate has been cleared.

​

​​