It’s difficult to remember a time in my life when food was not at the center - my sun and my moon. As a child, I spent countless summer hours in my grandfather’s garden. Pure heaven…picking fresh fruit off the vines and trees. In spending so much time around plants, I grew up understanding the importance of our connection to the earth and how dependent we truly are on one another. I witnessed how tiny seeds can transform and nourish not just our bodies but cultivate powerful community connections.

This foundation instilled a deep love for uncovering the art of spices, textures and layering, and led to my academic pursuits in sustainable food systems. My thesis explored the cultural, social and psychological impacts of culinary storytelling - the blending of food with archetypal myths. In addition to my graduate studies, my culinary work included developing food-based curriculum, providing personalized meal planning and consultation, farm-to-table and storytelling events as well as an artisanal goods membership program.

Fast forward, the blending of my service and culinary background with my paralegal career finds a natural home at Stokes Wagner. I bring a nuanced understanding of the challenges and commitments within the hospitality industry, where above all, quality and compassion speak volumes.

As a San Diego native, outside of work I can often be found in my kitchen experimenting, reading with a big pot of tea (and truffle), or meandering the coastal lagoons, beaches or random city somewhere in the world.