My journey with food began with a simple realization: the only way of living that feels true to me is to devote myself fully to what I love. For me, that has always been cooking and the ability to nourish and support others through food.

Wanting to share this beyond my immediate circle led me to create my restaurant in New York City, Two Tablespoons, which I ran for eight years. It was built on a clear intention - to offer wholesome, nourishing vegetarian food in a way that felt both accessible and deeply satisfying.

Over time, my work naturally evolved into more intimate, one-on-one support. Today, I work as a private chef, supporting individuals and families across New York - including mothers in their postpartum period, when nourishment becomes especially essential. My work goes beyond cooking - I collaborate with my clients in a more integrated way, offering personalized meal preparation alongside holistic guidance to help create sustainable, nourishing habits in daily life.

I don’t believe that healthy eating should feel rigid or dogmatic. To me, it is a path of self-inquiry and a deepening relationship with nature. This is why my approach is rooted in Ayurveda - an ancient system of knowledge that understands nutrition as something deeply personal, guided by each individual’s unique constitution and the rhythms of the natural world.

I believe in the healing power of simple, wholesome foods - seasonal vegetables and fruits, whole grains, legumes, and thoughtfully sourced meats. I avoid processed and refined ingredients, and bring this same clarity and intention into every kitchen I work in.

At the same time, food is meant to bring joy. It should awaken the senses, create connection, and be something we truly look forward to. For me, cooking is a creative expression - and eating is an experience of vitality, pleasure, and togetherness.