I was 12 when I started creating in the kitchen, discovering the joy of seasonal ingredients and cooking for family and friends. I started seeing food as art you could eat. 

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Fast forward a few years, I’ve cooked in some Michelin-Starred kitchens in New York City, including Per Se by Thomas Keller, The Modern at the MoMA, and the city’s most popular (and my favorite) Thai restaurant Fish Cheeks - understanding flavors, textures, and ingredients.

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At Gogi, I try to make every dish an edible painting, designed to honor seasonality, technique, and honest expression.