I started my culinary journey in one of the most progressive and abundant cities in the Bay Area, California, where I studied holistic nutrition and alternative ingredient cuisine.  After taking advantage of the local and seasonal scene, I returned back home to continue my craft in some of the area's best restaurants, focusing anywhere from raw vegan dishes to new American cuisine. I have infused the experiences of working at Pure Food and Wine (NYC), Café Matisse (NJ), and James on Main (NJ), to name a few.

After my recent farm to table restaurant closed its doors due to the pandemic, I resorted back to my roots of wanting to create something the world can enjoy while not sacrificing health to do so. I started creating desserts inspired from my holistic background as well as my knowledge of the world’s growing dietary needs. It was during a custom order that I realized, I now find myself doing exactly what I set out 10 years ago to do. I'm cooking for a reason… for your palate, for your comfort, and for your health.

Because when the world can't always be together and you need to be mindful…let them eat cake!