Chef in Brooklyn, New York

My creativity comes to life when developing and conceptualizing health-supportive, plant-based recipes and menus, but I still love making myself a good steak for dinner. I believe in listening to your body—mine craves plants, dislikes seafood and gluten, and sometimes wants a burger, medium-rare with all the cheese and things and a glass of good whisk(e)y. I love cooking with and for people. Interested in working together? Send me a message with what you have in mind and we'll talk! A LITTLE BACKGROUND My mother is a former professional chef, and cooking is in my blood. But it wasn't until I was older that I truly began to realize how connected to cooking I've always been. In exploring this I began to appreciate the way food connects people. In 2010 I began hosting a supper club out of my home that, to my surprise, quickly became a huge success. We would sell out in minutes and found ourselves hosting guests from around the world. We met hundreds of people and after 3 years I decided to head to culinary school. In 2014 I graduated from The Natural Gourmet Institute with a certificate in Culinary Arts and Nutritional Healing and started catering weddings, and smaller events in my spare time, all while working my full-time marketing job. It was during this time that I began studying reiki and feeling a big desire to slow down a bit, and more importantly step away from my robotic desk job. So in 2017 I quit my job to go cook full time at Saltie in Brooklyn. It was the best decision I ever made. Sadly 4 months later Saltie closed, but it somehow all felt like divine timing and all of this has lead me here, working as a private chef and reiki healer.