Cooking has always been the other half of my language. Both my parents worked full-time, but dinner was non-negotiable — the anchor of our day. It was where we reconnected, talked, laughed, listened, argued, fixed life’s tiny emergencies, and celebrated whatever good landed on the table. That early sense of food as grounding, as care, as story, still shapes the way I cook today.

Over the years, I’ve cooked for private clients, families in villas, charters across the Caribbean, and retreat guests who wanted food that nourished without feeling restrictive. My cuisine pulls from the flavors that raised me — Caribbean, Korean, and the many places in between — as well as North African and Mediterranean influences from my time cooking abroad. I love dishes that feel layered with memory: the meals Paul and I shared at beach cafés, market snacks eaten with my hands, my mom’s dinner table, the soups I learned to make in chilly kitchens in Europe, or the unexpected combinations that just make sense when you taste them.