My interest in culinary arts began at the age of seven when I had the pleasure of spending time in the kitchen learning family recipes and cooking techniques from my maternal grandmother. By the age of fourteen, I had authored my own personal cookbook with original recipes. Later in life, I established an organic farm co-op that supplied meat, eggs, and dairy products. In addition, I assisted in the management of a 300-acre ranch housing over 200 head of cattle, where I also raised and processed meat chickens for local families. Most recently, I provided in-flight personal chef services for clients of our family-owned, private jet business.

I have always been a driven individual, taking on ambitious endeavors early in life.   Being the youngest of seven siblings, I found great joy in personally cheffing our large family gatherings. Although this undertaking was demanding, I relished the challenge and continue to embrace it with great joy and love to this day.