Born and raised in California, I've been surrounded by good food all of my life. My obsession with food started at the young age of three when I became addicted to watching reruns of Julia Child.
I attended the Culinary Institute of America at Greystone in the Napa Valley, where I honed my skills and began to turn my passion into a career.
I got my start at the very popular Tender Greens, where I learned the art of making the perfect salad. I worked in several restaurants in Southern and Northern California, exposing myself to a variety of cuisines. Through traveling and experiencing the rich culinary diversity of San Francisco, I have learned that my passion is cooking in a Mediterranean stye with a California flare. I am also inspired by the complexity that comes with playing with different spices from around the world.
In 2010, I met my mentor, Bridget Batson (also a Munchery chef) while working at Gitane. Under her guidance, she helped me become the chef I am today. She taught me the art of simplicity and the importance of using seasonal and local ingredients. I then moved on to their newly-opened sister restaurant, Claudine, where I eventually worked my way up to becoming the executive chef.
Now, I am excited to be at Munchery where I can showcase my passion for cooking and blending unique flavors to create amazing meals for you.
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