Food is my love language.
Let’s make something delicious!
After working in NYC for 11 years in digital media & advertising world, I took a leap of faith. I went back to school — culinary school in Seattle, Washington, where the program focuses heavily on international cooking, sustainability, zero waste, and nutrition. While there, I was fortunate enough to train alongside Swiss-born, 5x nominated James Beard chef, Kaspar Donier, who built the foundation of my cooking and approach to food.
Next, I moved to France to learn and train with some of the brightest and talented two Michelin-starred chefs, Xavier Beaudiment of Le Pré and Bruno Oger of La Bastide Bruno Oger. During that year, I spent time traveling and researching just why the French are so revered in the culinary world — commitment to excellence and high quality products. It was one of the most incredible years of my life. I’m so grateful for that time and for all the purveyors, growers, and craftsmen who I crossed paths with.
I returned to NYC and joined the intimate team of 6 at L’Appart (1 Michelin star), where I was lucky enough to catapult my training forward under the refined & creative direction of Nico Abello.
After focusing heavily on French food, I wanted to return to my roots and shift towards what I actually eat — Asian food. Asia has so much to explore & offer from nuanced spices, produce, and techniques.
I love to mingle my Korean / Asian-American / Southern heritage with my global travels to create something familiar yet nuanced. For me, there is no greater joy than the nourishment of others.