roots

Growing up in the diverse culinary scene of Northern California, I was surrounded by a wide variety of cuisines and cultures, which greatly influenced my approach to cooking. My focus is on creating dishes with a deep understanding of Eastern cuisines, while also catering to a range of dietary needs.

Some of the diets I’ve worked with include:

~Keto

~Gluten- and dairy-free

~Raw veganism

~Gestational diabetes

~The Gundry Diet

~Low FODMAP

After moving to Santa Barbara in 2009, I studied at the SBCC culinary program and gained experience in the restaurant industry. I also then had the privilege of working with local caterers and non-profits, which eventually led me to become a private chef. I embrace all kinds of culinary challenges, and I’m inspired by the incredible ingredients grown here in California and the Central Coast.