Growing up, my love of food was always a constant. My maternal grandmother owned a catering company and my paternal grandfather was an executive hotel chef for over 20 years. You could say that feeding people is in my blood, but cooking wasn’t always my path. Before I started cooking professionally, I earned my B.A. at UNC Chapel Hill in Psychology and Chemistry with the hopes of becoming a functional medicine practitioner focused on nutrition and mental health.

Yet as my post-graduate studies progressed, my heart kept yearning for the kitchen more than the clinics and research labs I found myself in. Prior to applying for medical school, I decided to take the leap towards cooking professionally and realized how much cooking delicious, nourishing food for a group of people can help build community, foster the spirit, and provide a different kind of medicine. I haven’t looked back since!

When creating menus I aim to do a few things: celebrate seasonal produce, pay homage to our beloved local farmers and producers, and make food that feeds the body, mind, and soul. Food facilitates connection, celebrates cultures, family, relationships, and community. When guests enjoy a dining experience with me, my goal is to provide a memorable meal that leaves them full, happy, and feeling connected.