Growing up, we moved frequently, following my professor father’s career across the country. From Chicago to Los Angeles, to Austin, Boston and Columbus, Ohio, each new state brought different culinary traditions into our lives. But something magical happened when we lived in California—I fell in love with California cuisine. Having parents who were both natives helped.
The fresh, vibrant ingredients. The fusion of different cultural influences. The emphasis on local, seasonal produce. Even after we left the Golden State, those culinary principles stayed with me, shaping my approach to cooking no matter where I lived.
Now that I’m back in California, I find myself reconnecting with those flavors daily. My kitchen is always stocked with avocados, fresh herbs, and local produce. I believe food should be nourishing and beautiful—simple preparations that let quality ingredients shine…