I started cooking in 7th grade after feeling inspired in a culinary arts class at my high school. Since then, I never thought of cooking as anything more than a fun hobby, until recently, when I began piecing together the overlaps between the skills required to be a creative cook and the skills required to be a creative theater artist. My perception of cooking transformed from a hobby to an art form, and I began taking the craft more seriously. Not long thereafter, I began writing my first cookbook, Theater of the Kitchen, now available for purchase through my website!

My work in the kitchen focuses on big, bold flavors, irreverence for the recipe, and unconventional flavor combinations. Whatever cooking is, it most certainly is not the art of following directions. If you ask me, it's the art of good technique in tandem with a cultivated understanding of flavor, and the development of an instinctual, intuitive creativity.

My wheelhouse is in the flavors of the Mediterranean, but I love dabbling in all types of cuisine, from Asian to South American to Caribbean. I also love experimenting with techniques and flavors across cultural lines, figuring out how a flavor or technique from one part of the world might enhance that of another. Of course, proper accreditment and acknowledgement is essential to this kind of work. A rich understanding of the histories and traditions that afforded us the food we eat is finally being recognized as an essential part to good cooking and good food writing.