I started my professional culinary career a little late in the game.  As a previous "9 to 5" office marketing associate, I ended up spending all my free time reading cookbooks, developing recipes, and using any excuse to host a dinner party.  After taking the leap to turn my hobby into a career, I never looked back.  I attended the International Culinary Center in New York City and graduated Top of my Class, made the Dean’s List, all while also juggling my full-time job.  I then started my professional career at The Gramercy Park Hotel Restaurant in NYC, where I was able to train and work alongside of some of the most talented chefs.

After our restaurant closed back in 2020, along with the other thousands of NYC Restaurants, I transitioned my passion for cooking from the restaurant to the home.  While waiting for the industry to reopen, I started volunteering at my local homeless shelter, cooking homemade, delicious and healthy meals every week.  I loved seeing the joy on everyone's face, grateful to be able to sit at a table with a home cooked, warm meal.