Culinary Journey:
NCC 2018 college graduate specializing in food science and culinary arts Classically French trained in an open kitchen setting.

Admires Japanese culinary traditions and kaiseki, influenced by my birthplace and the indigenous ingredients in Hawaii, the regional Asian mixing pot of the world.

Experience in fine ding and molecular gastronomy

Cooking style:
New modern progressive American chef influenced mostly by American, French and Japanese cuisine

2 Favorite Michelin star Chefs:
- Dominique Crenn
- Magnus Neilson

Personal:
- Born and adopted in Honolulu Hawaii (my parents were missionary workers)
- Lived in Maine, TN, PA, Hawaii
- 3 siblings (two older brothers and an older sister)
- Dog mom
‍
Fun fact: Avid hiker and local forager, summer is my favorite season, the beaches and the mountains are   my happy place.

Have aspired to be a Chef for my entire life.