I have a true passion and undying love for gastronomy.
I'm a founder of CulinaryCulture, a site devoted to serious and aspiring foodies. I dabble in custom architectural and interior design from time to time. I have a couple of other exciting projects in the works, so stay tuned!

I'm also married to a rather interesting man, who has started companies like Threadless.com.

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  1. First course I served at my mom’s birthday dinner: Fresh maguro, two kinds of tobiko, a little truffle oil and fleur de sel, over a watercress and radish sprout salad. Followed by an herb crusted young rack of lamb with garlic and lemon infused potatoes.

    First course I served at my mom’s birthday dinner: Fresh maguro, two kinds of tobiko, a little truffle oil and fleur de sel, over a watercress and radish sprout salad.

    Followed by an herb crusted young rack of lamb with garlic and lemon infused potatoes.