I consider myself one of the lucky few who get to pursue their true passions, not only once, but twice. Following a successful career as a professional ballet dancer with the Atlanta Ballet, I decided that it was time to take another path.

After getting my foot in the door, my new profession began as I started to learn in the kitchen of the Left Bank in Larkspur in 2011. Under the careful guidance of Chef Fabrice Marcon, Chef Joel Guillon, and their Sous Chefs, I took my first steps into the culinary world. I absorbed as much information as possible, and quickly moved up the ranks of the kitchen. In 2012, I was offered the opportunity to further my career as a Sous Chef at LB Steak in Menlo Park.  Then, after 18 months I was promoted to Chef de Cuisine. I am very excited to see where this new opportunity will take me.

Outside of the kitchen, I enjoy travelling, reading, and of course, eating great food.