Part Pastry Chef. Part Policy Nerd. All Heart.

I’m on a mission to prove that sustainable food systems and world-class pastry belong on the same plate, and that the best way to change the world is one delicious bite at a time. My journey began at The Culinary Institute of America, where I traded traditional recipes for "bean-to-bar" ethics and advanced artistry. Whether I was developing seasonal menus at The White Elephant or advocating for local sourcing at Ore Hill & Swyft, my goal has always been the same: to create something that tastes incredible while honoring the hands that grew the ingredients. There is a special kind of magic in using pastry to make people truly happy, and I believe that joy should be accessible to everyone.

 

Driven by a commitment to community health, I recently earned my MSc in Food Policy from City, University of London. My research into "caregiver-dyads" went beyond the kitchen to prove that healthy eating isn't just a mother's responsibility—it's a team sport. I found that when we empower all caregivers with hands-on cooking skills and take the pressure off of one person, the whole family thrives. By bridging the gap between high-end culinary technique and practical nutrition, I’m dedicated to making quality, responsibly sourced food a right for every kitchen. I’m here to bake with purpose, advocate for better systems, and most importantly, bring a little more sweetness and equity to the table.