Classic Favorites, Global Flavors

I was raised in the suburbs by a stay- home mother who baked and cooked from scratch, All meals were at the table, all food groups represented, nothing frozen, canned or processed. (And there were always fresh baked cookies in the cookie jar.) I began baking at 8 and hosting dinners by 12.

Now, 35 years professional culinary experience and a career at the best restaurants and resorts in Hawaii and Seattle.

Post pandemic, I have settled on the Big Island of Hawaii.

I am knowledgeable, skilled, organized, and reliable. I work clean, have a strong eye for detail and a refined palette.