I grew up in a household full of parties. One of my earliest memories is of lying in my bedroom, listening to a backyard full of people laughing and talking into the wee hours. My mother is a gifted hostess and party planner, and my father loves to share wine from his cellar. From the time I was little, my siblings and I were taught how to pass hors d’oeuvres, fill wine glasses, and know all about the Godiva chocolates served at the end of a party. My mother made dinner for our family every night and always let me help in the kitchen. She supported my messes and creativity with lots of encouragement and hugs.

I began my culinary career when I was 16 years old, making pasta and assorted breads for an Italian restaurant after school. I graduated from college with a Journalism degree and thought that I wanted to be a food and travel writer. So, I went to culinary school in New York City to learn serious techniques and fell in love with the kitchen. I got two degrees, a classic culinary degree and a pastry degree, and have worked in restaurants and for catering companies on the East Coast, in the Rocky Mountains, and on the West Coast.

I moved to San Francisco in my late 20’s; I was tired of kitchen hours, cramped quarters, and small paychecks. After completing a wine program at The CIA in Napa, I worked in a wine bar while I started a business teaching cooking classes and working as a private chef and caterer, which later led to culinary consulting and recipe development. Fun fact: I met my husband when he came to one of my public cooking classes, which I used to teach in my apartment in the Marina in San Francisco! In the spring of 2020 Covid hit and it completely shut down my culinary business. After spending a month of thinking about my next steps I decided to start a meal delivery business, and in May 2020 MMK Meals (My Marin Kitchen) was born. The business grew like wildfire and it was an amazing, humbling experience. I have never worked harder in my life. I loved the company that I built and I was extremely proud of it. When we decided to relocate back to the East Coast I closed the business and sold parts of it to several chef friends.

In the spring of 2021 we moved to a coastal town in Connecticut. It is close to where I grew up when I was young, and it feels so nice being back on the East Coast. Our community has a good culinary scene, tons of local antique shops, and lots of people who are passionate about food, arts, and culture. It is the perfect place for me to land. I’m excited to raise my two young boys here, and I’m thrilled to have this platform to share my food and home with you.