As the story goes, my mom taught me how to use a knife when I was 4 years old. I was the kid who had "chef" birthday parties, who asked for a sushi making kit when I was 13. I learned how to build a fire early in life and it's still my favorite way to cook to this day.
Although I was born and raised in Seattle, WA, I also spent a few years living in Cape Town, South Africa which is where much of my dad’s side of the family is. While there, I went to a cordon bleu culinary school and then worked in the bars and restaurants around town. I got a feel for the cuisine and it’s where I take a lot of inspiration from. My curries are influenced by the incredibly vibrant and bold flavors of the Cape Malay style of cooking. They are heavily spiced, but not necessarily spicy (but they can be!!). So you could say my style of cooking starts with French rules that I layer with South African, British, and American flavors. But most of all, it’s comforting. As my son says “good food makes me happy!”