My entry into the world of food came through my family. My grandmother owned two restaurants and my mother worked her way through various country clubs and fine dining restaurants to eventually become a General Manager. It was inevitable for me to join them, although my future was not in the front of house like my family, but in the kitchen. After relocating to Portland, Oregon, I attended Le Cordon Bleu College of Culinary Arts to combine my restaurant knowledge and experience with a full range of cooking techniques.
After graduation, I joined the kitchens of some of Portland's best dining options such as The Heathman Restaurant, Tasty 'n Sons, Toro Bravo and private catering companies. Out of this journey, Persimmon Personal Chef Service was born.
My cooking draws inspiration from rustic dishes of my Midwestern roots, Mediterranean dishes from my travels, and the French techniques and influences from my experience. I am adept with virtually any cuisine, and can blend styles, create adaptations and find healthy alternatives to lighten dishes while retaining the desired flavors, textures and characteristics.
I focus on seasonal and local ingredients. I prefer to let the ingredients speak for themselves and appreciate how sometimes the simplest preparation can yield complex flavors. My menus change seasonally, reflecting the bounties of local produce I collect at local markets and from my own garden.
To me, cooking food and sharing meals are expressions of love. Persimmon Personal Chef Service offers my love and passion for cooking as a way for your family to bond and enjoy all that healthy and well prepared food has to offer.