Whatever you can do, or dream you can do,

Begin it!

Boldness has genius, magic and power in it.

-John Aster (inspired by Goeth)

As a freshman in college, I moved with my family to Malaysia and was introduced to Thai and Malay food for the first time.  Before that, my only experience with Asian cuisine was a gooey sweet & sour chicken dish that I ordered from the Chinese place down the street in Brookline, Mass. So my mind was blown when I tasted these new flavors and even more so when visiting the beaches of Phuket that year and trying street food for the first time. I never dreamed, though, that one day I would become a chef of this cuisine.

In 2001, on a world tour with my new husband, we decided to hunker down for awhile in the beautiful island of Koh Samui. During this wonderful month, I attended the newly formed Samui Institute of Thai Culinary Cuisine (SITCA) taking every available class and earning the highest certificate that they had to offer at the time. I was hooked  and was set to continue learning and exploring Thai dishes on my own for the next decade.

In 2015 I decided to revisit my old school SITCA after seeing that they were offering a more in-depth chefs certificate program. To my delight, I was the only student during that program session and got personal instruction from the fabulous Director and Head Chef Roongfa Sringam.


I was propelled even further into the world of Thai cooking and learned not only how to make each of these delectable dishes but to understand the ingredients like I hadn't before and more importantly, how to teach this cuisine in a way that simplifies it for the student.

My love of travel and discoveries of new foods, spices and cultures, has inspired me to share this knowledge with my family and friends over the years and now I bring this exciting cuisine to my clients and their family and friends.

Give a man a fish and you feed him for a day.

Teach a man to fish and you feed him for a lifetime!


In 1988. Kuala Lumpur, Malaysia
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