Starting her culinary journey at just fifteen, she first immersed herself in the depth and diversity of Asian cuisine. This early foundation sparked a growing curiosity for Western cooking, eventually leading her to Canada, where she honed her craft at Canoe, gaining experience in contemporary international fine dining.

 

Her pursuit of excellence later brought her to Denmark, where she worked at the prestigious two-Michelin-star Kong Hans Kælder. There, she refined her understanding of discipline, tradition, and the artistry demanded at the highest level of gastronomy.

 

Returning to Canada, she found a new home at Lucie, where she continues to explore the elegance and nuance of French dining. Through these experiences, she has developed a culinary philosophy rooted in balance—preserving the integrity of tradition while introducing thoughtful, modern twists that elevate fine dining to new expressions.