Bio

Born in Los Angeles I grew up with avocado, lemon and pomegranate trees in my backyard, cooking with these fruits was a part of my early life as a curious young cook. The shimmer of New York City called my name but my heart and mind never left my backyard fruit trees.

I moved to NYC go to culinary school and graduated from the International Culinary Center in SoHo. I immediately started cooking as a private chef. Other freelance work included food styling, recipe testing and developing recipes for publications and cookbooks including The New York Times, Gourmet Magazine, O, the Oprah Magazine and Food Network Kitchens. 

​

Today I work at Hungryroot as the Senior Research and Development Chef. I created many of our highest rated proprietary products such as Peanut Butter Cup Cookie Dough and Original BBQ sauce and reformulated our Green Chile among many others.  I manage the recipe and menu development process, art direct the food photoshoots and developed of hundreds of highly rated recipes.