Growing up cooking alongside her grandmother led her to host “supper clubs” at her parent’s house in high school. When in college she took a course about the impact of cuisine leading her to enter the vast culinary world. Working alongside James Beard Award-winning chefs, she learned the in’s and outs of the restaurant and later gravitated to the small business sector.
After being a part of a Chicago culinary school and volunteering with nonprofit organizations, she decided that focusing on fostering community and growing a positive and thriving foodscape is far more important.
