Pyrovore

I grew up moving all over the world, nurturing an appreciation and interest in cuisine as a child. After living in Korea, Italy, and the American south, I moved to California to attend school at the Culinary Institute of America in Napa, where I developed my love of food, hospitality, and creativity even further. My favorite style of cuisine- especially when cooking for family and friends is Modern American cuisine using organic farm-to-table ingredients. My clients request a wide variety so I pull from my training at the top culinary school in the US to create everything from gourmet grilled cheese to elaborate multi-course dinners.