Meals brought to life through improvisation, experimentation, and listening to the stories that our food has to tell us. From the first omelette I made with my mother to the various communities I have had the pleasure of feeding over the last five years, my practice of cooking has expanded in scale while keeping true to the intimacy at its core. 

From 2021-2023, I regularly fed a group of 80 as a head cook and food buying coordinator in the Oberlin Student Cooperative Association (OSCA). Since then, I have worked as a regularly chef at residency spaces including The Field Center, The Peaceable Barn and LAKE Studios, cooking for retreats, workshops, and community gatherings. In my local community, I have supported with food distribution through EV Loves. In addition, I cook regularly for private clients in the NYC Area. I believe deeply in food accessibility and am forever learning from those I have the honor of cooking with.