My work sits at the intersection of food, wellness, and entrepreneurship, shaped by more than two decades in hospitality, health, and food systems.

I began in restaurants, then spent fifteen years in the luxury yachting industry working across roles from stewardess to captain to chef. During that time, I trained as a health and wellness coach and somatic facilitator, developing a practical understanding of stress, leadership, and the body in real-world conditions.

As I began weaving food and wellness together, my work expanded into food systems and policy, including five years as Chair of the Florida Food Policy Council. I came to see how systems thinking and community-based food initiatives can address many of our social, economic, and health challenges. More recently, I co-founded a specialty food brokerage supporting independent food brands, while continuing to teach healthy cooking, lead community events, and work in nonprofit leadership.

I’ve worked in high-pressure environments long enough to know that resilience isn’t built by pushing harder - it’s built by designing better systems.

Today, I work with entrepreneurs and leaders in the food, CPG, and wellness space, supporting thoughtful growth and long-term resilience for individuals, their businesses, and the communities they serve.