I found cooking at a very young age while learning how too brown butter with my mother during our once a month family steak dinners. Little did I know then that it would become the obsession of my life.

I am graduate of OSU with a major in business management, but during that time all I could think about was cooking and where it would take me. The year after the covid outbreak I got and opportunity to work with at a beautiful restaurant called the Bellhop in Corvallis. My chef, Chef Brian was passionate about local produce, working with many of the local growers while also growing a large majority of the produce used for the restaurant on his own farm. There I learned what it really meant to connect and cook with what is growing around you. Every season offers a new flair, a new flavor, and a new opportunity to connect with those who keep us fed.

After college I moved to bend and began working at a upscale restaurant called 900 Wall. This is where I learned the methodology and techniques of finer cooking. Sadly this beautiful business, like many other business in this industry fell on hard times and closed down. After the closure I knew I wanted to stay in the industry but, take a chance on myself and explore a business that was all my own. A business where I can work closer with my clients and create a healthier and more elegant lifestyle through food.