My culinary journey began in fifth grade, when I told my parents I wanted to become a chef. At 17, I began turning that dream into reality at H-E-B Central Market Cooking School in San Antonio, Texas, where I helped facilitate hands-on cooking classes and learned from talented chefs. I went on to earn associate degrees in Culinary Arts and Baking & Pastry Arts from Johnson & Wales University. Along the way, I built my skills in diverse professional kitchens, from refining my seafood techniques at Granite Links Country Club near Boston to mastering artisan bread baking at City Bakery in Denver. I also gained experience in restaurant kitchens at Caveau in Denver and creating desserts and catering events for up to 200 guests at The Winery at Holy Cross Abbey in Colorado. My career eventually led me to Florida, where I spent years growing with Publix Aprons Cooking School, progressing from Sous Chef Instructor to Assistant Resident Chef and Resident Chef. During my time in Florida, I also worked with Drica’s Specialty Coffee & Brazilian Baked Goods, creating scratch-made desserts and Brazilian baked goods. In 2020, I relocated to Birmingham, Alabama, to become the Senior Resident Chef and Manager of the newly launched Publix Aprons Cooking School, where I led culinary teams, developed seasonal menus, and created engaging cooking classes, demonstrations, and community events. In July 2024, I brought that experience to Pelham High School, where I serve as Culinary Arts Director, teaching and mentoring the next generation of culinary and hospitality professionals. One of my proudest accomplishments has been leading our Pelham ProStart team to back-to-back first-place finishes at the Alabama state competition, celebrating the dedication and exceptional talent of our students.

Today, my work extends beyond the classroom into private dining, seasonal supper clubs, wine-paired dinners, cooking classes, catering, food styling, and artisan bread pop-ups. As a freelance food stylist for Meredith Corporation, I have contributed to food photography projects for publications including Food & Wine and Better Homes & Gardens. My background in recipe development and food styling allows me to bring together flavor, technique, and visual storytelling in every dish I create. I’ve also had the pleasure of serving as a guest chef at Lodge Andiamo in North Alabama, sharing my culinary perspective through memorable dining experiences. In 2023, I was honored to become a member of the Birmingham chapter of Les Dames d’Escoffier International, an organization that celebrates women leaders in food, beverage, and hospitality. Whether I’m mentoring aspiring chefs, developing a seasonal menu, baking handcrafted loaves for a local pop-up, or bringing guests together for a thoughtfully curated dinner, my philosophy remains the same: food should inspire curiosity, celebrate creativity, and create meaningful connections. Cooking has been my passion since childhood, and I’m proud to continue growing as a chef, educator, and host while sharing that passion with others. I can’t wait to cook with you!