About Me
I work in two areas that don’t usually overlap. I support real estate transactions behind the scenes—keeping things organized, on track, and handled properly. And I design brands and print materials—sometimes from scratch, sometimes by bringing clarity and consistency to what’s already there.
I’m a little bit art, a little bit science—all about the details.
From the time I was seven, crafting personalized place cards for holiday dinners, I knew design was about making people feel seen 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 pursued pastry school at the French Pastry School in Chicago, going on to work in Michelin-starred and James Beard–recognized kitchens, where precision 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—where I balanced operations, my own research, and creative work.
Design has never been a title for me—it’s something I’ve brought into everything I do.
Today, whether I’m building a brand identity or organizing the details behind the scenes, I focus on how something 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 Labrador Retriever, Tobias—who knows just about everyone on the trail—weight training outside my studio, or swimming with the Golden Road Aquatics masters team in Burbank.