Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together.

No matter what culture, everywhere around the world, people eat together”
Guy Fieri

My cooking style is a culmination of my family heritage, education, and health interest. I grew up in Kimberton, Pennsylvania in an open-minded family who always supported each other’s dreams and freedoms. We grew up eating Biodynamic fruits and veggies from the large family garden. As children we often helped our Swiss father, Kurt, make sauces, soups, pizza, fondue, and raclette.

My father’s first career was a Swiss Pastry Chef, so unsurprisingly delicious cakes and confections were a part of our family tradition. My mother, Mimi, was a Waldorf School kindergarten teacher. Her fun-loving spirit nurtured our imagination and encouraged interactive play.

In college I studied Hotel & Restaurant Management and later received my Culinary Arts degree in Colorado. Working in a variety of different types of restaurants has allowed me to learn and grow. My foundational culinary skills support my experimentation with different ethnic and traditional recipes. Nourishment through food has been an important part of my life’s journey.

As a child, I had food and environmental allergies that often compromised my immune system. Striving to feel better as an adult, I have taken it upon myself to learn about herbs, supplements, essential oils, and ways of eating to decrease inflammation.  I chose to work for a national vitamin company and later a health food kitchen co-op that specialized in vegan and vegetarian food. As a chef, it is important to me to be well versed in special dietary needs.

In conclusion, my favorite food to make is visually beautiful, hand-made, balanced in flavor, delicious, and nourishing to the body.