My story
Inspired by a passion for food cultivation and the culinary arts, coupled with a deep love for nature, my current work is my contribution toward creating healthier and more resilient communities. I believe in the potential of regional food systems that support our local farmers and artisans as a means to enhance our health and wellbeing, as well as the vitality of our communities and the health of our environment.
The joy of cooking has been woven into the fabric of my life, a sentiment I believe resonates with many of us. My mother, being Cajun, was very enthusiastic about the joys of growing, cooking, and sharing food. I grew up in the scenic Napa Valley where all things agricultural and epicurean flourish.
My culinary journey led me to Australia, where I refined my skills at culinary school and explored the rich wine and gastronomy scene there. I’ve been fortunate to gain experience in a variety of settings, from fine dining restaurants and quaint cafes in Hawaii and Australia to personal chef and catering roles in Sedona, Arizona and California.
My travels immersed me in the delight of healthy whole food cuisine that is as vibrant and beautiful as it is nutritious. Exploring various culinary traditions cultivated my desire to share this joy in ways that promote the wellbeing of people, communities, and our ecology.
The future, as I see it, is deeply intertwined with sustainability, and it is through the establishment and support of local supply chains, encompassing a thriving network of farms, markets, and artisan producers, that we can truly make a meaningful impact
