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My journey into the culinary world started with a single, surprising declaration. At just seven years old, I announced to my bewildered parents that I was a vegetarian and, from that day forward, would only eat vegetarian food. My mother, with a stroke of genius, didn't argue. Instead, she handed me a life lesson: ‘It’s time for you to learn how to cook so that you can make any kind of dish that you like.’
That moment set me on a path to a classic Provençal vegetable stew—Ratatouille. My first dish was a vibrant blend of seasonal vegetables, capers and olives, a meal that first originated in Nice, France. I still make that dish today, using organic produce and fresh herbes de Provence from my own garden. It's a taste that always feels like coming home.
That early passion has since evolved into a rich, culinary niche: plant-based Mediterranean cuisine.
My cooking is a celebration of organic, seasonal and locally sourced ingredients, which I transform into delicious, farm-to-table foods for my personal chef clients, catering events and, of course, my family and friends.
The
joy of being in the kitchen and experimenting with new flavors and recipes
hasn't faded. I know that the best dishes are only as good as the ingredients
you start with and I'm still just as excited to create something new as I was
all those years ago.
Happy Cooking!
Plant-based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
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