Growing up in Capitola, I spent a lot of time outdoors – fishing off the wharf, biking with friends, and hanging out by the beach. I never imagined that I would be working in kitchens. But, at some point, cooking went from a hobby to something much bigger – my passion, my career, and my focus.
Today, at 18 years old I am finishing my senior year at Soquel High School and working part-time at a one Michelin-starred restaurant, Chez Noir. Working in kitchens and balancing high school can make for a hectic schedule at times, but I love that kind of thing. It doesn’t feel like sacrifice, rather purpose.
I first discovered my love for cooking when I was very young, cooking with my parents and my grandfather. I found it was very calming – something to focus on, a way to be creative. The way simple ingredients can be turned in to something incredible was captivating.
When I was 15, I got my start at Trestles, in Capitola, and from there I havent looked back, only looking to grow with each step. I’ve been fortunate to work alongside amazing chefs at places like Trestles, Chez Noir, and Alderwood, each teaching me different equally important lessons.
Being in this industry so young, a high-pressure environment isn’t very easy. In kitchens, perfection is the expectation and every plate matters. I have had trouble proving myself so young, but I quickly learned that showing up every day ready to learn, and ready to be part of the team is vital to success.
Santa Cruz has been my inspiration since my start. The fog, the redwoods, the ocean, all inspires me in the kind of food I hope to create. One day, my dream is to open my own restaurant right here in Santa Cruz, a place that cpatures the spirit of the coast and earn michelin stars of its own.
