There are many outlets through which I explore food– personalized meal prep, special occasion meals, pop-ups, cooking classes. Introducing people to new flavors, bringing them together over exciting meals, providing special experiences around food– these are the things that fuel my passions as a chef.
Before relocating to Washington, I spent years working in restaurants, cafes, and food trucks in Philadelphia and New York City. I studied Farm Culinary at Quillisascut Farm School of the Domestic Arts in Rice, WA where I learned the importance of sustainability, eating locally, and living mindfully. I gained skills in cheese-making, bread-baking, whole animal butchery, gardening, farming, and foraging, and I strive to live a thoughtful and intentional life.
I am a pasta-maker, home-brewer, pizzaiola, bread-baker, mushroom-forager, experimental fermentationist, outdoor enthusiast and mother of chickens and dogs. Connecting people to new and exciting food is what keeps me cooking.