My story begins on a small island in Hawai’i. Surrounded by nature’s candy. Mangoes, pineapples, lilikoi, & guavas oozing in the lush heat… Chewing sugarcane stalks with toes in the hot sand, salty sea whipping through my hair, mingling with sweet kō juice.

Since then, I’ve lived in 6 countries and spent the last 15 years cooking in a kaleidoscope of kitchens across the world, from San Francisco raw food cafes to Michelin rated restaurants in Copenhagen, and organic scratch bakeries in between.

Currently, you can find me licking Tajin off the rim of a Raicillita in Puerto Vallarta.