Discover how we get from branch to bottle to plate with experience-based, education-led, science-backed knowledge.

From Michelin starred dining rooms, to international universities, to olive groves and mills of all shapes and sizes, I pair a foundation in food studies with a background in hospitality management to help navigate the complex journey of this ancient ingredient in modern times.

Join me for workshops, bespoke tasting programs, team trainings, events, culinary project development, and media inquiries. From curious palates to food industry professionals, there’s a seat at the table for everyone.