I started training to become a chef in country clubs and the Buffalo Yacht Club at the age of 19. I worked my way up from line cook, to sous chef, to Executive Chef at 22.
I became a vegetarian at 15, facing disapproval from my family for “inconvenient” eating habits and having to supply many of my own options for meals. I began eating plant based at 21 and went fully vegan one year later in 2016.
Seeking vegan dining inspiration, I drove across the country with my partner in 2019 on a Vegan food tour. It ultimately ended with us not returning home, but instead making San Diego home.
In 2021, I founded Forage & Flame, committing to never cook meat professionally again. Drawing on my fine dining expertise, we shaped our brand to encourage others to follow a plant-based lifestyle. Our focus includes Gastronomic Experiences and Vegan Weddings.
