I have always been enraptured by food and cooking. Surrounded by a family of chefs and gourmands I picked up a spatula at five years old and predictably almost burnt the house down.

I was deeply influenced by my grandmother’s use of food for healing. She experimented with sugar-free, gluten-free, and vegetarian recipes, and ran a natural foods bakery, I learned the science behind food, while also learning to eat from the earth, fresh from grandma’s garden.

Specializing in food for health and going back to her vegetarian roots, I graduated from the Natural Gourmet Institute before it became part of The Institute for Culinary Education in New York City. With a passion for food writing and recipe development, I completed my culinary internship in the test kitchens of Country Living and Cosmopolitan Magazines at Hearst Corporation.

Now a seasoned chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the culinary industry, I want to develop recipes that both nourish and comfort. With a focus on wholesome allergy-and illness-mindful cooking, I combines love and health in my work, offering the most delicious and nutritious meals for both professionals and home cooks.

“The exact right soup when someone is sick, lonely or grieving, is a recipe that becomes treasured, this is when I feel that I am doing what I am called to do.”