midwestern Born with international roots, I learned to love food and the joy of cooking very early on from my foodie parents — American classics from my dad and vegetable-driven Asian cuisine from my Chinese mother.

Extended study abroad stints throughout college only added fuel to my culinary fire, which ultimately lead me to New York City to attend the Natural Gourmet Institute for Health and Culinary Arts to pursue my passion for healthful, innovative, Sustainable cooking.

My NYC restaurant work experience includes stints at Jean-George's Mercer Kitchen and Aquavit while simultaneously working as a private chef. About 5 years ago, I finally stumbled into my culinary happy place as an instructor at the wonderful Haven's Kitchen and Miette Culinary Studio.

Teaching people to cook simple yet creative food that emphasizes the importance of gathering around a table continues to be my most important work. 

I focus on a seasonal, fresh, subtly complex style of food preparation sourcing local and organic when possible.

Additionally, I freelance as a recipe tester and developeR, mostly producing recipe and photo content for lifestyle website Brit + Co. All of my Recipes are Linked below:

• MINTY PEA SOUP

• INSTANT POT TUSCAN WHITE BEAN SOUP

• STIR FRIED CHICKEN WITH THAI BASIL

• MANGO CURRY SHRIMP

• LACROIX GIN FIZZ

• INSTANT POT CARNITAS MICHOACAN

• SENSATIONAL SUMMER SALMON BURGERS

• KETO RICOTTA CHICKEN MEATBALLS

• GRILLED DESSERT PIZZA

• GRILLED HARISSA SHRIMP WITH CHICKPEA-DILL TOMATO SAUCE

• VEGAN POTATO SKINS

• PALEO GREEN BEAN CASSEROLE

• PALEO THANKSGIVING STUFFING

I am now based in Kansas City, MO. Come learn how to cook with me! 

"The most important ingredient for chefs of the future is culture". -Massimo Bottura

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