Being a chef is truly my pride and joy. I graduated from The Art Institute of California, San Francisco, in 2014, and during that time I fell in love with the seasonality of California’s produce. The fresh, colorful, and diverse variety of fruits and vegetables continue to inspire the way I create dishes that make a lasting impression.

Over the years, I’ve worked in several Bay Area restaurants—from Nopa (New American cuisine) to The Commissary (Spanish-American cuisine), Limon (Peruvian cuisine), Lake Merced Golf Club (International cuisine). These experiences taught me so much and helped me become a well-rounded chef with a love for flavors from all over the world. 

These days, my passion is bringing people together through food—whether it’s a cozy dinner party or a big celebration. Every gathering has its own story, and I love creating dishes that make each one special—the kind of meal people remember and can’t wait to come back for.