MISSION STATEMENT
I am eager to be a part of an industry that prioritizes its people, spreads joy, and creates memories
ABOUT
The kitchen has always been my favorite place. When I was growing up, it was where I could find my mom and my grandma cooking for the family. I always loved to help in any way that I could, but I never could have imagined turning this hobby into my future career. Not until, at eight years old, I was diagnosed with Celiac Disease. At the time, eating gluten-free was not trendy; most people did not even know what gluten was. It was hard to find restaurants that would accommodate me, so I was determined to open one that was gluten-free.
Two years later, my brother was born with over fifteen life-threatening food allergies. His restrictions made it impossible to go out to eat, and family dinners became very complicated. Spending hours in the kitchen creating different meals and desserts, trying to make my brother feel a part of our food-oriented world, inspired my creativity and love of food. I learned the power that food has. My brother’s reaction to my cooking was always richer than what I had prepared.
After realizing my passion to bring people together with food, I decided to gain more experience. I have worked in the front of house and shadowed chefs in various New York City restaurants; catered two cocktail events of 200 guests at Hotel Ezra Cornell, a student run hospitality conference for industry leaders; completed a one-month certification course at the Dublin Cookery School; and returned to Dublin the following summer to work as a Kitchen Intern at one of Dublin’s top restaurants, Forest Avenue.
When COVID-19 hit and we were all forced to quarantine, I was unable to sit still while my industry suffered. I started working on an organic, sustainable farm in Washington, Connecticut. I experienced the indescribable feeling of harvesting the crops I seeded, planted, weeded, and nourished, but the most rewarding element of my time was taking home crops to prepare for family dinner. My initial dream of owning a restaurant quickly evolved after my time working at Waldingfield Farm. I envision owning a restaurant that harvests its menu items in the morning and prepares the ingredients for its guests in the evening.
​
Currently, I am starting a company with my mom, baking and selling oatmeal chocolate chip cookies that are free from the top 14 allergens. As Co-founder and Partner, I have, for the first time, handled licensing, permits, and insurance, as well as originated logo and website designs and marketing strategies. I am very much looking forward to our launch later this month!
I am eager to bring my creativity, dedication, and leadership to the industry.