i cook(mostly)in california. my approach is seasonal and simple, a reflection of growing up by the beach in so. cal. I strive to highlight peak season produce and am dedicated to conscious consumption. 
                                                                                                                                                         i am classically trained in both the french and holistic way. i graduated with highest honors from the institute of culinary education. i also hold a certificate in health-supportive nutrition. i studied and worked under jordan kahn at his landmark restaurant, vespertine in los angeles. i have since cooked with the many chefs in resident at the ecology center in san juan capistrano - being inspired by our land and food systems. here i focused my practice to live fire, fermentation, wild ingredients, and indigenous culinary traditions.          

i have hosted small & large scale private dinners since 2018, always with a nod to my Greek heritage. i prioritize consulting & assisting my culinary colleagues while inspiring, teaching, and researching + menu developing.

LA, CA