Our Personal Chef Team

I was born in Miami, Florida, and raised in the metro Atlanta area in a food-oriented family where time in the kitchen was a shared language. My mother’s parents were Ohio dairy farmers who passed down traditions of baking from scratch and preserving food, while my father’s father was a spear fisherman in the Florida Everglades. From an early age, I came to see food not just as nourishment, but as a collection of shared stories and lived experience.

My culinary path has taken many shapes over the past 15 years. At 16, I took my first kitchen job at a Waffle House (if you know, you know), where I learned speed, humility, and respect for every role in the kitchen. At 19, I moved to the San Francisco Bay Area and fell deeply in love with the craft of cooking. I worked in a neighborhood farm-to-table restaurant rooted in seasonality and local sourcing, followed by a plant-based fine dining restaurant that expanded my creativity and deepened my understanding of health-forward cooking without sacrificing flavor.

From restaurants, I transitioned into fine event catering, cooking for weddings and private celebrations, and began teaching hands-on cooking classes for team building events and family gatherings. My classes focus on handmade pasta and foundational technique, helping people gain confidence with dough, texture, and timing. Teaching became a natural extension of my work—centered on sharing skills and making traditional techniques feel approachable and enjoyable.

Today, I offer private chef services in Tacoma and Olympia, Washington, creating custom menus for private clients using locally sourced, seasonal ingredients whenever possible. My work balances nourishment, pleasure, and practicality, whether I’m preparing weekly private chef meals, intimate in-home dinners, or special occasions. Italian cuisine has been a steady influence throughout my career, particularly fresh pasta, risotto, and regional dishes built on simplicity and respect for ingredients.

Across everything I do, my cooking is guided by seasonality, technique, and hospitality. I believe good food should feel grounding and generous, and that care, intention, and adaptability matter just as much as flavor.