I am an accomplished executive chef, both savory and sweet, with experience managing kitchen and front of house staff. I have catered events ranging in size from 5 to nearly 1000 guests, baked cakes serving over 350 guests, and have taught hundreds of cooking classes on topics including ethnic cuisines, baking, and cake decorating.
For nearly seven years (2006-2012), I launched and ran my own catering business based in the outskirts of Seattle, Washington. In the subsequent two years, I was responsible for leading the catering department of a Seattle-based organization (focused on providing culinary job training and placement to disadvantaged adults) to consecutive record-setting years; over 30% growth annually. I’ve always had a deep affinity for pastry work and in 2014 I made the transition to focus exclusively on pastry and baking while working for a trendy Seattle-based bistro.
In early 2015 I moved to London to pursue a life-long goal of working abroad as a chef. My first job was working at a famous London cafe and restaurant as a pastry chef, creating pastries and desserts which were beautifully displayed in the cafe’s conversation-stopping street window. Over the following four years (2015-2019) I grew my freelance business, working for several of the top venues in London, including Lord’s Cricket Grounds.
While in London, I had the good fortune to work for many high-end companies with exclusive clientele, including the Duke and Duchess of Cambridge (Prince William and Kate).
February 2019 brought another significant change when I moved to Barcelona. I am looking forward to all the new challenges and opportunities.