Coming together around food has always had a sacred place in my life that resonates with family. My father was a technically trained Chef, who had me assist him in catering my mothers yoga retreats, while my mom shared holistic modalities, such as Ayurvedic nutrition and herbal remedies. My early employment began in the restaurant industry and farmers markets in the Pacific Northwest, which has helped guide my view of wellness and conscious eating.

After obtaining a BA in International Studies and Community Health, I went on to work abroad in Uganda and Thailand, and earned an MPH (Masters in Public Health). I spent 10+ years in the non-profit sector professionally engaged in development, community outreach and program management specifically working in maternal health with immigrant and refugee populations. 

More recently I was Executive Chef of the Seattle NPO Young Women Empowered (Y-WE) for three years while running my own business as a Private Chef and Food Security Consultant. I've been contracted as a Kitchen Manager, Sous Chef, Private Caterer and Food Program Manager for multiple small social enterprises and am a member of Slow Food USA. Having had personal experience fighting health issues of leaky gut, parasitic infection, gluten intolerance and periodic allergies, I'm well versed in the benefits of immune boosting, elimination dieting and Ayurvedic cleansing. I'm constantly seeking entrepreneurial opportunities where I can empower others through nutrition education so they realize the connection between informed food choices and an improved quality of life. 


“Life Itself Is The Proper Binge”

 – Julia Child