As a child, I treasured Sundays with my father. We would venture into the woods behind our home to gather heaping buckets of plump blackberries bursting with sweetness as big as your thumb. My mother eagerly awaited our arrival to bake up the most delectable berry pies, turnovers, strudels, and preserves. I recall waking up in the mornings with the rich, beefy aroma of brazed short ribs filling the air after roasting all night in the Dutch Oven. Her tutelage, cooking alongside her creating scratch meals for the family, ignited my culinary journey. So, after university, I journeyed to Europe to apprentice with numerous chefs, exploring and savoring my way through over 18 countries.

Upon returning home to the US, I found myself in Alaska following an extended 4-month expedition down the Yukon River. The University of Alaska caught wind of a new European-trained chef in town, so they invited me to teach culinary arts in their accredited food program. I embraced the opportunity. Soon, I found myself being recruited by the Four Seasons Biltmore, in Santa Barbara CA. Followed by other esteemed hotels across the South Pacific and Mainland USA, including The Grand Wailea Maui, Hyatt Regency Poipu Kauai, Hyatt Regency Waikiki Oahu, The San Francisco Hilton, The Rarotongan Beach Resort in the Cook Islands, and others.

After 15 years in culinary arts, I transitioned to hospitality management, finalizing as Regional VP of Sales and Marketing with Hilton (followed by a successful half-decade of hospitality consulting). Living for years traveling from hotel to hotel, combined with poor eating and exercise habits, led to a life-threatening scenario and a need for an abrupt halt. This pivotal moment led me to yoga, saving my life and changing my perspective on life. So, my son and I established the Yoga Loft San Diego and began to infuse Yogic philosophy into every facet of our lives.

Recently, I decided to relocate to Asheville to offer a solution to modern living with a holistic 360 approach to wellness. I am now prepared to share the way my mother prepared meals, a healthy dining experience curated with love and culinary excellence. I look forward to sharing this offering with your family here in Asheville. If this resonates, contact me below.