I graduated from the University of Illinois where I studied Hospitality Management & Food Science. While working in the kitchen at a few restaurants during my college summers, I finally took the leap and applied to The Culinary Institute of America to fulfil my dream of going to culinary school. And the best part? It was in dreamy Napa Valley. Sunny skies, vineyards for miles, lots of wine, and restaurants that truly shaped what farm to table cooking is meant to be. The whole experience changed the way I look at food, ingredients, and creativity. My passion grew even more.

After the program ended, I worked at Thomas Keller’s Bouchon Bistro and was able to get the most out of Napa’s cuisine by staying in the area a little longer. The emphasis on local, seasonal produce and extracting flavor in new and unique ways has influenced how I want to cook forever.

I moved home at the end of 2016 to work with my family’s restaurant company and re-launch the food blog I had started a couple of years back. I just couldn’t rest my entrepreneurial spirit, and The Original Dish was the perfect outlet for all of my creative energy.