I found cooking at a very young age while learning how too brown butter with my mother during our once a month family steak dinners. Little did I know then that it would become the obsession of my life.

I am graduate of OSU with a major in business management, but during that time all I could think about was cooking and where it would take me. The year after the covid outbreak I got and opportunity to work with at a beautiful restaurant called the bellhop in Corvallis. My chef, Chef Brian was passionate about local produce, working with many of the local growers while also growing a large majority of the produce used for the restaurant. I learned what it meant to really connect and cook with what is growing around you. Every season offers a new flair, a new flavor, and a new opportunity to connect with those who keep us fed.