A Path Beyond Restaurants

Raised in New York City,  I became obsessed with the food world during college, working in front of the house and writing about recipes in my spare time. One day, a friend who was a line cook challenged me to fill a recently vacated position in his kitchen. He asked, “Do you want to put your money where your mouth is?” I couldn’t resist. The next day, I started as a Garde Manger cook at a small café in Boston. That was when my career began, and I haven’t looked back.

I worked front- and back-of-house jobs for years, gaining a deep understanding of the industry. Twelve years later, I’ve carved out a path that feels true. One pivotal moment came when I watched the chef at work describing the process of making consommé to a sous chef. I was captivated but couldn’t fully envision what he was explaining. That’s when I knew I needed a formal culinary education. The culinary school helped refine my skills and gave me the foundation to grow.

During the pandemic, I started my catering and private chef business, which eventually led me to explore pop-up dining and roaming concepts. Pop-ups allowed me to showcase my culinary story through tasting menus inspired by the restaurants where I honed my craft. They also gave me the freedom to experiment and find my style.

While I dream of having my own space one day, it won’t be a traditional brick-and-mortar restaurant. I imagine a hybrid concept, something flexible and reflective of my journey.

The kitchen has taught me lessons I carry into everyday life: confidence, the ability to handle challenges, and the importance of creativity. It’s also taught me how to navigate conflict and continuously push myself. These skills have been invaluable, both in and out of the kitchen.

Looking ahead, I hope the industry becomes more accessible to small businesses. The financial barriers to owning a space can feel overwhelming, so pop-ups have been my lifeline. I’d love to see more resources and affordable options for small business owners to thrive. The industry has so much potential to evolve, and I’m excited to be part of that change.

Story in collaboration with