About

 Food is how I show up in the world. 

Plant-based food for everyday life

I’m a plant-based private chef and baker based in Glen Echo, Maryland. I cook and bake food meant to be lived with — nourishing, practical, and suited to real days, not trends or performance.

My work comes from years in professional kitchens and from experience outside of them. I believe food should support life, not complicate it. It should taste good, make sense, and fit into the rhythm of the people eating it.

I’ve been working professionally in kitchens since the late 1990s. My training includes two formal culinary programs in Spain and Switzerland, and I’m currently completing a plant-based nutrition master’s program through Stanford University.

That education shapes how I cook, but it doesn’t dominate the work. I care about ingredients, sourcing, and technique — and about making food that feels thoughtful, honest, and real. I don’t cook with shortcuts or industrial products, and I keep my approach practical and grounded.

Over the years, I’ve cooked for families, individuals, and small gatherings, always with the same intention: food that supports everyday life and doesn’t ask people to compromise their values.

 My work resonates with people who want thoughtful, nourishing food that fits their real life without drama or noise. 

I focus on simple, thoughtful food made with care and attention. Menus change with the seasons, availability, and the needs of the people I’m cooking for.

I don’t follow food trends or extremes. I value balance, clarity, and food that feels grounding rather than overwhelming. Whether I’m cooking family meals, baking for a weekly drop, or preparing something special, the goal is the same: food that nourishes without noise.