“nourish “

Derived from the latin word, “Nutrire” meaning “Feed and Cherish”

Education

• Cabrillo College of The Culinary Arts

• Cabrillo College Skills Certificate in Wine and Wine Service, On field Viticulture training

• Balleymaloe Cookery School of Ireland’s 12 week Certificate Course covering a wide range of world cuisine and techniques

• 10+ years of self study, covering raw and alive foods, Ayurvedic principles, gut healing/fasting, and holistic wellness.

• Santa Cruz Permaculture and Design Services

• Stanford Nutrition and Dietary Science and Analysis.

• Santa Cruz Yoga TTC Teacher training Alliance, Mark Stephens

Professional Experience

From working inside a 3 star Michelin restaurant at Manresa to roasting a lamb in an open spit in Napa with Chef Michelle from St. Helena, my professional journey thus far has been diverse and stimulating. Working under Chef Santos at the kitchen at Discretion in my earlier years gave me an intimate understanding of developing a daily, changing menu based on seasonality and the quick fire training of a line Chef. As a lead cook at 1440 Multiversity, I was challenged creatively to design a menu based on the integrative health aspects of fresh, organic, plant based food serving retreats groups upwards of hundreds of guests. 

Currently as a Personal Chef I enjoy creating upscale, wine pairing course menus for Vineyards, farm to table dinners and other private events. I’ve also had the pleasure of curating clean, well rounded, health based meal plans for surf, yoga and wellness retreats through Sun and Salt Collective fulfilling guests unique dietary restrictions. These varying experiences all led me to a common thread and my current culinary philosophy: That cooking should be based on the finest seasonal ingredients, produced sustainably, locally, and prepared using a fresh holistic approach. It is a pleasure to serve food I believe in and to provide a service to those who can relax around a warm table and savor every bite.