I started cooking at 18—completely by necessity. I didn’t grow up in the kitchen and, truthfully, I hadn’t even boiled water. But after discovering food allergies that meant removing dairy and meat from my diet, I had to rethink not only what I was eating, but how I was cooking.

At the time, I thought my path would be in fashion or design. Instead, I built a thriving dog-walking business in my hometown, which I ran for eight years. But through it all, I kept coming back to food. What began as simple plant-based meals turned into a deep love for cooking—prepping meals for friends and family, experimenting with seasonal ingredients, and finding joy in making food that feels as good as it tastes.

Though I once considered culinary school, I chose a different path. I’m self-taught, still learning every day, and always inspired by the simplicity of good ingredients prepared with care.

Now, in 2025, I’m launching my food business—a space to share recipes, offer personal chef services, and bring together my love for cooking, creativity, and thoughtful living. I’m so excited to share it with you.