Professional Culinary Background
Training
Le Cordon Bleu College of Culinary Arts
Her culinary career spanned some of Los Angeles’ most respected professional kitchens, where she developed strong foundations in classical technique, kitchen leadership, and high-volume restaurant service.
Early in her career, she trained and worked in notable restaurants, including L’Orangerie, Bastide, and One Sunset, refining her culinary techniques while working alongside leading chefs in the Los Angeles dining scene.
Her career later expanded into leadership roles, including Executive Chef at Morry’s of Naples in Long Beach and Executive Sous Chef at The Sky Room, where she led kitchen teams, developed seasonal menus, managed food costs, and ensured the highest standards of culinary execution.
These years in professional kitchens shaped a culinary philosophy rooted in technical excellence, creativity, and disciplined kitchen leadership.
Private Chef & Nutrition Work
After years of working in professional kitchens, her career evolved into private culinary service and nutrition-focused meal planning in Los Angeles.
Working as a private chef, she developed customized menus tailored to individual clients’ and families’ dietary needs and preferences. Her work emphasized high-quality ingredients, seasonal cooking, and balanced nutrition.
During this time, she also collaborated with notable figures, including Hollywood director Joe Pytka, Michelin-starred chef Ludovic Lefebvre, and MLB legend Albert Pujols, expanding her experience in high-level culinary service and hospitality.
Culinary Education & Global Programs
After years in professional kitchens, her focus gradually shifted toward culinary education and community-based programs.
Through partnerships with organizations such as Open Gate International, she began developing culinary training initiatives designed to empower individuals through practical cooking skills and nutrition education.
These programs combine:
• professional cooking techniques
• nutrition education
• life-skills development
• pathways toward employment
Culinary education initiatives have been implemented in communities across India, Russia, Moldova, Uganda, Cambodia, Mexico, and the United States, working with vulnerable populations and organizations committed to creating opportunity through food education.