Born and raised in Hillsboro, I developed a passion for cooking at a very young age. I remember learning how to brown butter with my mother during our once-a-month family steak dinners. Little did I know then that cooking would become a lifelong obsession.

I am a graduate of Oregon State University with a bachelor’s degree in Business Management. During my college studies, all I could think about was cooking and where it would take me. After COVID, I had the opportunity to work at a beautiful restaurant in Corvallis called The Bellhop. My boss, Chef Brian, was passionate about local produce. He worked closely with farmers and even grew much of the restaurant’s produce himself, right in his backyard. I also discovered the beauty of foraging for local mushrooms and sourcing seasonal seafood on trips to the Oregon coast. During this time, I learned what it truly meant to connect farm-fresh ingredients with the surrounding environment to create inspiring cuisine. Every season offers a new flair, a new flavor, and a new opportunity to connect with those who keep us fed.

After college, I moved to Bend, Oregon, and began working at the well-known and beloved restaurant 900 Wall. There, I learned refined cooking techniques and the methodology behind fine dining. Sadly, this beautiful business, like many others in the industry, fell on hard times and closed in 2025. After the closure, I knew I wanted to remain in the food industry, but envisioned creating a business where I could work more closely with clients to promote a healthier, more elegant lifestyle through food.