I grew up in West Marin, along the coast of Tomales Bay, a place that has always been close to my heart. This environment nurtured my lifelong passion for food and the ocean, and I have been fortunate to see these two interests intersect throughout my career. My culinary journey began in a bakery, where I discovered my love for food as a form of art. From there, I transitioned to front-of-house roles, working in and managing restaurants along the Marin-Sonoma coasts. During this time, I developed a deep appreciation for local, seasonal, and sustainable cuisine and a commitment to bridging the gap between local producers and consumers.

My years in the hospitality industry allowed me to work under a sommelier, which exposed me to the world of wine and inspired me to further expand my knowledge through the Wine and Spirits Education Trust program.

I began my culinary education at Cabrillo College and continued with an Associate of Arts in Culinary Arts Restaurant Management from Santa Rosa Junior College.