My love of food began at a young age. My mother’s “specialty,” dry unseasoned chicken, inspired my search for more flavor in my food. After receiving a Bachelor of Science in Hotel & Restaurant Management from Oregon State University, I sought opportunities to further my culinary expertise.
My career took off as a Chef’s apprentice at the Culinary Communion Cooking School in Seattle, and I went on to receive my culinary certificate at La Varenne, in Burgundy, France. I eventually ventured back to the West Coast to work as general manager of Bon Appétit Management Company in Seattle, and advanced to Director of Restaurant Operations.
Throughout the years, I’ve cultivated a philosophy that food should always be delicious, and that it should look good, taste good and smell good. The time I spent as owner and chef of Bowedison Food Wine & Drink I achieved consistent 5-star reviews and cultivated relationships with farmers to offer locally sourced ingredients in my menu.
My passion for flavor and attention to detail inspires the cuisine I get to share with the Rose Villa community.