HOW I GOT HEREAbout Me
I think creatively and operationally. I care about how things look, how they work, and how they feel to the people moving through them. Across food, science, healthcare, retail, research, and small business, I’ve always been drawn to the details that shape an experience. Today, I help small businesses bring more clarity, care, and order to the pieces people see and the moving parts behind the scenes.
I’m a little bit art, a little bit science—all about the details.
From the time I was very young, crafting personalized place cards for holiday dinners, I knew design was about more than making things look nice. It was about making people feel seen, considered, and welcomed. That instinct has carried through every role I’ve held: marketing at Brigham’s Ice Cream in Massachusetts, opening and helping run Fast Splits Multisport in both Massachusetts and Maine, and supporting the Chief of Surgery at Maine Medical Center in Portland.
I later went to pastry school at the French Pastry School in Chicago, then worked in Michelin-starred and James Beard-recognized kitchens, where precision, timing, and experience mattered just as much as the final product. From there, I worked alongside a gut microbiome scientist, first at Keck Medicine of USC and then at UW Medicine, balancing operations, research, and creative work.
Design has never been my official title, but it has always shaped how I work: how things look, how they function, how people move through them, and how all the details come together.
Today, I help small businesses clarify what they’re trying to say, shape the pieces people see, and bring order to the moving parts behind the scenes. Whether I’m working on a website, brand materials, copy, outreach, or the structure behind a project, I care about how it comes together and how it’s experienced.
When I’m not working, you’ll find me hiking at Cherry Canyon in La Cañada with my black Lab, Tobias, who knows just about everyone on the trail or weight training outside my studio apartment.