I grew in Santa Monica with a family that loves to cook. I started career in the kitchen of Wolfgang Puck’s Chinois on Main Street. My curiosity for new types of fine dining lead me take an internship at Melisse with Josiah Citron as well as work with Mary Sue Milken of Top Chef Masters. I would go on to explore the San Francisco food scene where I worked at The Cock’s Comb run by head chef Chris Cosentino which prepared me to take on my first head chef role at Interfog. I moved back to Los Angeles in 2020 and worked at Francis and Crudo E Nudo. In recent years, I have immersed myself in private dining, delighting in the opportunity to share my culinary creations directly with guests in an intimate setting.