My pastry studies began at The Western Culinary Institute of Portland, Oregon. Upon completion of the Patisserie Program I continued my studies at The French Laundry and Bouchon Bakery in Napa, California. I returned home after 6 months of intense Chocolate, Bread, and Pastry study and now work for Pearl Bakery in downtown Portland.

My passion is chocolate and cake. I'm intrigued by unique flavors to infuse into chocolates (spices, herbs, flowers) that will pair them well with wines. I currently work with Quenett Winery to pair chocolates that compliment the notes in their wines. My latest passion is infusing tropical flavors into chocolates and adding fine aged rums. These rum chocolates made their debut at The Northwest Tiki Kon 2007.