I’ve always been drawn to cookbooks—they were my first teachers and remain a true time capsule of food and culture. From early days watching PBS chefs to failing my way through Jacques Torres’s Dessert Circus, every recipe carried a story and shaped my understanding of timing, technique, and patience. What began as curiosity at age seven turned into a lifelong pursuit of mastering the craft.

 

Today, I’m an industry-trained chef, baker, and culinary leader—but at heart, I’m simply passionate about connecting people to memories and history through food.

 

My journey started in Northern California, surrounded by strong culinary matriarchs. Decorating cookies as a toddler turned into professional cake classes by age eleven and paid demonstrations by twelve.

 

After high school, I moved to New York City to study musical theatre, but the kitchen quickly called me back. Within a week, I began apprenticing at Soutine, a renowned French bakery, where I built a foundation in high-volume, scratch baking, and classic European technique.

 

At 25, I launched my first venture before moving to Los Angeles, where I expanded my experience across pastry, bakery management, and kitchen leadership:

• Duff’s Cakemix (LA): Helped build and operate a custom decorating studio alongside Duff Goldman.

• Ace Hotel (LA): Served as Executive Pastry Chef and Executive Sous Chef, leading multi-outlet, high-volume operations

         Seeking a stronger connection to agriculture, I relocated to Spokane, Washington, where I:

• Led as Executive Chef at Hotel RL

• Consulted with Sysco Foods to improve bakery and restaurant operations

• Opened Rind And Wheat, an artisan bakery focused on Old World techniques, local grains, and Portuguese influences.

 

I also spent years sharing my perspective through a food column in The Spokesman-Review and as Chef for the Spokane Public Library.

 

My passion for pushing limits led me to national food competitions, with appearances and wins across Food Network and other platforms.

 

After selling Rind And Wheat, I transitioned into education, serving as a Culinary Professor at Inland Northwest Culinary Academy, where I focused on developing the next generation of culinarians.

 

Today, I work with The Middleby Corporation, representing brands such as Carter-Hoffmann, Doyon, and Nu-Vu—helping foodservice operations scale through smarter equipment, bakery expertise, and operational insights.

 

Alongside this work, I’m hoping to develop a cookbook: A project honoring my family's heritage from Portugal & the Azores to Hawaii and then Northern California. It’s a reflection of everything I’ve learned—honoring tradition while combining Californian cuisine and modern sensibilities.