Chef.
Entrepreneur.
Amateur Food Anthropologist.
My Background
My background may seem unconventional, but I believe that life is a process - a journey - and all of my life experiences have lead me to where I am today.
I have a diverse background that spans business, nonprofits, and international development. I hold a Master’s degree in Development Administration and Planning from University College London (UCL), where I focused on urban development policy and media studies. I also earned a Bachelor of Arts in Political Science from the University of Pittsburgh, complemented by a certificate in Africana Studies. My global perspective has been shaped by immersive experiences, including a study abroad program in Samoa through the School for International Training and teaching in China with World Teach.
I've realized that my real passion lies not in the act of researching policy from afar, but rather being on the ground, connecting and supporting people face-to-face. In 2019, I founded Mapp’d, a farmers' market and events company specializing in locally sourced, globally inspired dishes. I sought to combine my passion for gastronomy with my desire to connect directly with my community by exploring food from my travels. Over three years, I launched a product line of ready-to-cook meals featuring more than 100 unique dishes, sold fresh foods at market, employed more than 25 staff members (the majority of which lost their jobs during the pandemic), and founded an online cooking club - all while sourcing ingredients directly from Mid-Atlantic farmers during the COVID-19 pandemic.
Beyond the culinary world, I have held key roles in the nonprofit sector, including serving as Manager of Campaign and Individual Giving at Salzburg Global Seminar and working in business development, research, and project management at Management Systems International. My expertise spans project management, branding, operations, and digital marketing, allowing me to bring a strategic and interdisciplinary approach to my work.
My Story
Driven by curiosity and a passion for food, culture, and connection, I have built a career focused on exploring and sharing diverse culinary experiences. With a background in the nonprofit/international development sector, I’ve integrated my personal interests with my professional goals, creating meaningful impact in both fields.
My journey began in 2010 when I moved to the South Pacific, living with local families in Samoa and Fiji for over two years. There, I immersed myself in the region’s culinary traditions, learning firsthand how food serves as both a cultural cornerstone and a bridge to the future.
My love of food-driven explorations didn’t stop there. I have lived and/or traveled across Africa, Asia, Europe, the Caribbean, and South America, always seeking out the most authentic and flavorful local specialties. I developed a deep appreciation for the art of regional cuisine—dishes made by locals, for locals.
After settling in Washington, DC, I worked in regional farmers' markets, selling pickles and learning about fermentation, sustainability, and the importance of supporting local food systems. Inspired by my travels and newfound knowledge, I set out to recreate the bold flavors I had experienced around the world—this time using fresh, local ingredients.
What started as intimate dinners for friends and family quickly evolved into something bigger. In late 2019, I founded Mapp’d, a company dedicated to bridging global flavors with locally sourced and sustainably grown ingredients. With a unique lineup of internationally inspired foods, Mapp’d expanded palates and celebrated the diversity of flavor. At our farmers' market locations, we prepared both fresh foods and ready-to-cook meals inspired by my favorite culinary destinations, all while supporting small-scale farmers in the region. At Mapp’d, adventure was at the heart of every dish, embracing the bold and the unfamiliar.
In 2022, I embarked on an exciting new chapter—motherhood—welcoming twins that September. In response to this life-changing moment, I paused my farmers' market operations to prioritize my children, business consulting, and private chef services. While my projects continue to evolve, my commitment to delivering exceptional food, providing outstanding service, and supporting my community has stayed steadfast.