Culinary expertise. Nutrition science. Practical solutions
As a Certified Executive Chef, Registered Dietitian, and Master of Public Health, I help hospitality concepts, wellness organizations, retreat hosts, and private clients create meaningful food experiences that are nourishing, engaging, and operationally sound.
My background spans culinary leadership, nutrition science, hospitality operations, and education. From leading large-scale foodservice operations and opening hospitality concepts to developing award-winning culinary nutrition initiatives, I have spent more than 20 years helping organizations transform ideas into thoughtful, well-executed food experiences. That perspective informs every consulting engagement, workshop, and curated culinary experience I create.
I believe food is more than physical nourishment. It carries memory, shapes identity, and reflects the stories, traditions, and experiences that influence how we eat. Rooted in my Southeast Asian heritage and guided by a food-first philosophy, my work creates experiences that foster connection, support well-being, and inspire curiosity.
SERVICES
Culinary Nutrition Workshops & Keynotes
Interactive, evidence-based educational experiences designed for corporate wellness initiatives, wellness centers, professional associations, and health organizations. These sessions utilize food as a dynamic catalyst for learning, community building, and organizational well-being.
Signature Workshop Modules:
Culinary Nutrition in Practice: High-impact, science-forward cooking demonstrations and interactive education teaching actionable techniques to prepare nutrient-dense, vibrant meals that support everyday energy and sustained cognitive performance.
Food, Culture & Identity: A deep, reflective exploration of how heritage, geography, and personal traditions shape modern eating habits, designed to foster connection and community within diverse teams.
Food & Women’s Health: Evidence-based nutritional blueprints paired with practical culinary strategies specifically tailored to support hormonal balance, longevity, and vitality across every stage of life and career.
Culinary Strategy & BOH Operations
Menu Design & Refinement: Developing innovative, seasonally driven menu concepts tailored to your brand identity, ingredient supply chains, and specific guest demographics.
Recipe Development & Standardization: Fusing clinical nutrition with culinary arts to draft precise, repeatable recipe specifications, scaling formulas, accurate yield guides, and allergen matrices.
Back-of-House (BOH) Administrative Infrastructure: Structuring inventory control systems, food cost tracking models, production schedules, and vendor procurement guidelines to maximize profitability.
Kitchen Workflow & Systems Engineering: Designing ergonomic station line setups, custom prep schedules, and kitchen workflows engineered for speed, ticket-time reduction, and high-volume efficiency.
Food Safety & Compliance Documentation: Auditing, writing, and implementing customized Standard Operating Procedures (SOPs), sanitation manuals, and strict food safety logging systems.
Let’s start the conversation.
Whether you're developing a food program, refining a menu, or planning an educational experience, I'd love to learn more about your goals. Share a brief overview of your project and timeline, and I'll respond within 48 hours.