My relationship with food began through personal healing. I learned early on how deeply nutrition, ancestral food knowledge, and intentional cooking can shape both physical and mental well-being. That experience continues to guide the way I cook and the way I serve others.

Before stepping fully into the kitchen, I worked as a clinical laboratory technician. That background shaped how I think about the body, systems, and care. I also served in the U.S. Navy, where discipline, consistency, and responsibility were non-negotiable. Together, those experiences influence how I approach food today. Thoughtful, grounded, and rooted in function, but never rigid or joyless.

Over the past decade, my work has lived across hospitality, private cheffing, and culinary production. Alongside my work in kitchens, I spent years working in experiential marketing after earning a degree in Integrated Marketing Communications. That foundation shaped how I understand storytelling, collaboration, and the full lifecycle of an experience.

It’s allowed me to move fluidly between cooking and concept, execution and vision. Whether I’m leading a private dinner, producing an immersive dining experience, or collaborating with a brand, I approach the work holistically. Not just what’s on the plate, but how it’s presented, experienced, and remembered.

My work has included cooking for professional athletes, collaborating with brands, and producing dining experiences across the U.S. and internationally. No matter the setting, the focus stays the same. Food should support the life you are living.

I believe nutrition and function come first. Flavor is not optional. Food should nourish, comfort, and perform. It should feel good to eat and good to live with. I care deeply about sourcing, seasonality, and the cultural stories behind what we cook, but I care just as much about how food shows up in real life.

Through private chef services, consulting, and curated experiences under SafeHaus, I work with individuals and partners who want food that feels intentional, supportive, and deeply human. This work is for people who expect more from what they eat and from the people they trust to cook for them.

This is food with purpose, made to meet you where you are.