About Me

The Beginning 

Cooking has been a quintessential part of my life for as long as I can remember. I recall the days of waking up at the age of 4 to the warm breakfast being made at my great grandmother’s house and walking into the living room to sit on the floor and watch our daily ritual of the amazing Rachel Ray show. Fast forward to my pre-teen years I tested the waters of the food network channel and stumbled upon The Barefoot Contessa and Giada at Home. If it weren’t for these three spectacular, comforting and classy gals that played such a key role into influencing my passion and expansion into philosophy of food I would not be where I am today.

Background 

 I come from a vibrant and diverse background which is what I seek to emulate in my food. The culture that I represent is Puerto Rico which plays a fundamental role in how I construct my dishes. I love to integrate some characteristics of myself into my recipes (of course) such as sweet and spicy flavors. As a local and a proud member of the great PNW region it brings me such happiness to be able to live and work in an incredibly vast and rich cultivation. Let us not forget some of the finest garden fresh seasonal produce and not to mention our beautiful coastal seas and Salish lands that offer newly harvested quality seafood

Education

I strive to deliver delicious food locally sourced from high quality ingredients and without obtaining the knowledge to do so none of this would even be possible. I am thrilled to share with you my diverse educational background, which has been instrumental in shaping my journey as a chef. With a degree in Environmental/Agricultural Sciences, I have cultivated a deep understanding of sustainable practices and the importance of sourcing ingredients responsibly. My degree in Art Education has dialed in my creativity and aesthetic sensibilities, enriching my culinary creations with visual appeal and cultural significance. Additionally, my passion for pastry arts, fueled by a dedicated degree in the field, has allowed me to master the delicate balance of flavors and textures, elevating my skills as an exceptional chef. Together, these pursuits have empowered me to craft unforgettable culinary experiences that delight the senses and celebrate the harmony between nature, art and food.

Experience 

It all began in my family's kitchen, where I grew my passion for cooking long before graduating high school, learning the fundamentals and the joy of creating delicious meals from scratch. At just 19, I took on the role of head of catering, orchestrating culinary experiences across the country and honing my skills in large-scale food preparation and event-management. Transitioning into my early twenties, I ventured into the world produce, ensuring only the finest ingredients reached consumers’ tables, further deepening my understanding of quality and flavor. At 25, I seized the opportunity to refine my craft by apprenticing in Auburn while simultaneously undertaking small projects, laying the groundwork for my future as a seasoned private chef, dedicated to delivering exceptional culinary experiences with every dish.