My love for cooking started with my dad. Every weekend he would ask me which country I wanted to “visit”, and together we’d cook a meal from that place. Those early adventures in the kitchen sparked my curiosity for food and showed me how cooking can connect with people across different cultures.

That early love of cooking led me to study at the Institute of Culinary Education where I learned French technique and developed an appreciation for global flavors. In addition to my formal culinary training, I gained extensive professional experience in pastry, allowing me to create desserts that are both beautiful and delicious.

Since then, I have worked in diverse kitchens - from neighborhood restaurants to sourdough bakeries and New York’s top rated Michelin starred restaurant. Today, I combine my background in pastry and cooking to offer my clients a range of experiences that bring comfort and joy to the table.