Hi!
I am a student in Chemical engineering at Stanford, but also a private chef with complementary training in French Patisserie from Le Cordon Bleu.
I have worked at the 3 Michelin Star level (Noma) as well as for private clientele. Additionally, I have been involved in recipe testing and curriculum development for a cooking school.
My culinary skill-set is varied and adaptable, from plant-based, meal-prep, and every-day dining needs, to private dinner events.
I am seeking part-time dinner service opportunities and can accommodate flexible scheduling. I also offer custom desserts and cakes for all kinds of events. Pricing will depend on specific menu requirements and preferences.
If you're interested in discussing my services, please reach out!
Phone: 650 613 8026 or send me an email!
I am a student in Chemical engineering at Stanford, but also a private chef with complementary training in French Patisserie from Le Cordon Bleu.
I have worked at the 3 Michelin Star level (Noma) as well as for private clientele. Additionally, I have been involved in recipe testing and curriculum development for a cooking school.
My culinary skill-set is varied and adaptable, from plant-based, meal-prep, and every-day dining needs, to private dinner events.
I am seeking part-time dinner service opportunities and can accommodate flexible scheduling. I also offer custom desserts and cakes for all kinds of events. Pricing will depend on specific menu requirements and preferences.
If you're interested in discussing my services, please reach out!
Phone: 650 613 8026 or send me an email!