I have been cooking since I was 14 years old in my grandmother’s restaurant. I am so grateful to her kindness in allowing me as a youngster to see the devotion and her many secrets. I graduated from the St. Philips Culinary Collage program in 2000. This is what peaked my interest for the Private Sector, Bed & Breakfasts, Wedding Collaboration and Event Planning. Meanwhile , I work under Chef Chuck Hernandez, owner of Arugula Spice and Wine Catering Co. and continue a rich conversation to this day. Which is where I was encouraged to pursuit my own Personal Chef Career. We still enjoy many community driven hours of promoting information about food and choices we can each make.
My trained eye and deep family business roots make for a jubilantly delicious style that comforts the soul and soothes the guests. Our demand increases with each dish prepared.
My favorite things to cook
Baking, grilling, slow cooking anything that will challenge my senses and taste buds.
My favorite family cooking traditions
Xmas cookies and fudge for xmas presents. I love all the different cookies from around the world.
My cooking triumphs
This is going to sound silly, but my triumph is rice that is fluffy. I had a hard time with making rice some years back.I still remember this one.
My cooking tragedies
I have many cooking tragedies to count thru the years. With each one you go back and try again. That is why cooking is a great adventures.