I was born in Germany and have lived in a few places around the globe, but I always return to the beautiful Pacific Northwest. My culinary training took place at Seattle Central Community College, and I am a self-taught baker and pastry chef.

In my late 20s, while working in the travel industry, I met a stranger on a beach in the Caribbean, started a conversation and that conversation changed my life. When I asked him what he did for work he said he was a chef on a private yacht. And just like that, a switch flipped on for me and I decided that I was going to be a chef on yachts too.  I have always loved food, cooking, and entertaining.  Being born overseas and living in a large military family gave me an appreciation for foods from around the world and a seemingly endless wanderlust. So, it seemed only natural to combine those two things.

Since returning to land, I have worked as a baker and pastry chef creating breads and desserts in restaurants and catering events. While doing this I began to get a lot of requests from customers with allergies and health conditions. This led to me becoming interested in food as medicine and working as a private chef to bring solutions to people right in their homes.

I also had the pleasure of cooking for preschoolers. Helping them to experience food from around the world while providing all the basics for a balanced diet was rewarding. Teaching cooking classes for them was a joy.

I am passionate about helping people with various dietary restrictions and allergies experience nutritious, delicious, beautiful culinary delights.  Having food intolerances has helped me get creative in ingredient workarounds and substitutions in cooking and baking with great results.