My food is my art, the truest way I’ve found to combine my loves of travel, hospitality, and wellness into one place.
My menus are as influenced by my California roots as they are by years of backpacking through Southeast Asia and Central America. I love the rustic elegance of wine country-esque meals, as well as the explosions of flavor and texture characterized by Panasian and traditional Mexican cuisine. In short: I am happy to keep it classic – or offer a unique contemporary experience, always featuring the culinary bounty of Maui’s farms and seas.
My training began with a classic French cuisine Le Cordon Bleu degree, but I also have studied many healing styles of cooking including Holistic Nutrition with Hawthorn University, Ayurvedic Chef Training with Hale Pule, Raw Foods with various chefs, and Wildcrafting with Earth Medicine Institute.
I boast twenty years in the hospitality industry, working both in the front and back of restaurants, event management, catering, wine industry, festival production, weddings, and eight years as a full-time private chef.
It means a great deal to me to be versatile and open-minded in my cooking and energy, and I love merging healthy cuisine with rich invigorating flavors – creating a new style of health food that doesn’t lack in depth or satisfaction.
If you’re looking for rich vibrant farm-to-table food, and a chef with love, passion, and knowledge to bring an intentional and interactive experience, please contact me. I can’t wait to hear from you.
