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About Me
- ChaoCuisine
- Growing up, I was always amazed by how my mother recreated Asian flavors from Midwestern ingredients. There were no rules, just memories to evoke, memories to make, and three hungry daughters to satisfy! At Harvard, her explorer’s spirit prompted me to sample specialties both local (New England clambakes) and exotic (Cambodian Amok Royal). After graduation, a 5 year finance career with Citigroup and Norwest Venture Partners took me around the world. In each new country, I discovered flavors that continue to inspire me. Thousands of meals later, it was clear. My passion was food. I completed my formal training with a year at the Professional Program at L’École Superieur de Cuisine Française – Ferrandi, one of France’s leading culinary institutes. Located in the Parisian Latin Quarter, it is the model for New York City’s famed French Culinary Institute. I can’t wait to share my discoveries from around the world with you. French, Chinese, and American cuisines are my specialties, but I still love exploring and finding new combinations to delight.
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