I’m a Certified Executive Chef, Registered Dietitian, and Master of Public Health with experience across culinary leadership, nutrition education, and foodservice operations.

My career has spanned collegiate dining, high-volume catering operations, and restaurant leadership. Across those settings, I have led culinary teams, managed complex operations and budgets, and supported the development of food programs at scale. That experience has given me a strong understanding of how staffing, systems, and execution come together to move an idea from concept to reality.

Teaching has been just as much a part of my work as operations. I’ve developed and led culinary nutrition presentations, cooking workshops, and employee wellness programs for groups ranging from small interactive sessions to audiences of 200. I enjoy translating nutrition science through food and cooking in ways that are clear, relevant, and easy to apply.

Together, these experiences allow me to move comfortably between strategy and implementation. As a culinary nutrition consultant, I understand how to shape an idea, consider the needs of the audience, and work through the details required to bring it to life. Whether the project involves a food concept, an educational program, or operational support, I approach the work with both the larger goal and day-to-day realities in mind.

My connection to food began long before it became my profession. I grew up cooking Cambodian food with my grandmother, where I developed an appreciation for flavor, technique, and adaptability. Those experiences continue to influence how I think about food and the importance of creating programs that are culturally relevant to the communities they reach.

Over time, that foundation has reinforced a simple belief: the strongest food and nutrition programs consider the whole picture. Culinary expertise shapes the food. Nutrition science informs the approach. Operational experience helps make the idea work.

My goal is to bring those disciplines together to create food concepts, culinary nutrition programs, and educational experiences that are thoughtful, relevant, and grounded in real-world needs.