My creativity comes to life when developing and conceptualizing health-supportive, plant-based recipes and menus. I also believe in listening to your body—mine craves plants but sometimes wants a burger, medium-rare with all the cheese and things and a glass of good whisk(e)y. I love cooking with and for people.
Where I'm Cooking
Most days you'll find me cooking at Shell's Loft Brooklyn. It's a magical space with seriously good vibes. It's a perfect setting for dinner parties, brunches, retreats, meetings, workshops, baby showers, and just about any event you can dream up. House-made eats made by me.
How I Got Here
I inherited my zest for cooking at a young age from my mother, a former professional chef and caterer in NYC and my favorite culinary teacher. But it wasn't until I was older that I truly began to realize how connected to cooking I've always been. And in exploring this I began to appreciate the way food can heal and bring people together.
Through my education and personal experiences, I've developed one really big philosophy: listen to your body. While plant-based food makes me feel great, I find pure joy in the occasional indulgence (i.e. a burger and whiskey) complete with friends and fully belly laughs. Moments like that are just as big a part of my self-care as mornings spent meditating. I believe even if we eat the best foods for our particular body, if we don't check in with and care for our physical, mental and emotional states, everything will feel off. That's where cooking and reiki meet for me. They're beautiful ways to nurture ourselves and others.
In 2010 I began hosting a supper club out of my home that, to my surprise, quickly became a huge success. We would sell out in minutes and found ourselves hosting guests from around the world. We met hundreds of people and after three years I decided to head to culinary school. In 2014 I graduated from The Natural Gourmet Institute with a certificate in Culinary Arts and Nutritional Healing and started catering weddings and smaller events in my spare time, all while working my full-time marketing job. I was moving non-stop. It was during this time that I began studying reiki and feeling a big desire to slow down, and more importantly step away from a desk job that had become more and more unfulfilling. So in 2017 I quit my job to go cook full time at Saltie in Brooklyn. It was the best decision I ever made. Four months later Saltie closed its doors for good, but it somehow all felt like divine timing and all of this has led me here—cooking the food I love and practicing reiki in a magical space.