Cooking is an art, and the artist must be willing to take risks.

My passion for food started as a child when I'd watch my grandmother cook traditional Italian staples. That early fascination grew into a lifelong love for the art of cooking, and eventually, I discovered the magic of baking. Whether it was the slow simmer of a tomato sauce or the patience required to perfect a loaf of sourdough bread, I fell in love with the entire process.

Today, I’ve channeled that love into The Intuition Kitchen where I focus on creating artisan breads and small-batch baked goods with a mindful touch. Baking for me is an intuitive practice—listening to the ingredients, the seasons, and what my body craves. It’s about crafting food that not only tastes good but feels nourishing. Cooking from the heart has become my mantra, where each dish is a testament to the fusion of sensory exploration and intuitive flair.

Our farm provides fresh organic produce and eggs, which I use alongside locally-sourced ingredients from trusted Maine farmers and suppliers. Every loaf of bread, batch of granola, and baked good is a commitment to quality and a celebration of Maine's rich agricultural history.

My culinary education comes from a mix of self-learning and formal training at the Culinary Institute of America, as well as botany courses at the New York Botanical Garden. I also hold a Bachelors degree in Sociology from the State University of New York at New Paltz, and a Masters degree in Transformative Social Change from Saybrook University.

Read more about my story in an interview I had with Sustainable North Berwick: The Intuition Kitchen at Six Senses Farm; Sustainable Micro Bakery in Berwick