CEO at Blue Dot Kitchen
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Creative & Innovative Research Chef building a cleaner and more sustainable food system through product development of seaweed based foods.
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- Entrepreneur and lead product developer for Blue Dot Kitchen SPC.
- WSU graduate student; MS in Food Science and Management.
- IDEO Foundations in Design Thinking Certificate holder
- WSU certificates in Food Production, Formulation, and Costing as well as Food Protection Plans.
-Graduate of Johnson & Wales with B.S. in Culinary Nutrition and A.S. in Culinary Arts.
- years of high-end restaurant experience in rustic italian, fine-dining French, Cuban/French fusion.
- Partnered with UW & SCH to design, produce, and execute double-blinded research study testing the efficacy of the SCD diet on Crohns & UC.