Food has always played an important role in my life. My earliest memories are of spending time with my family cooking, baking, and eating. There, in my hometown of Detroit, is where my journey began.

But it was not until the age of 19 that I ventured into the professional world of pastry. I later went on to train at Le Cordon Bleu in London, where I received my Diplôme de Pâtisserie. For over ten years, I have worked in kitchens in Detroit, London, Paris, and New York City. I have experience in production (in boutique pastry shops, catering, restaurants and hotels), private cheffing, teaching and chef consultation.

Today you can find me in my kitchen in Brooklyn, New York where I am currently based.