Hi! I'm Bria and I am passionate about creating exceptional culinary experiences. My dedication to creating memorable culinary experiences began with my earliest food memories: assisting my mother in preserving the garden's bounty, a process that instilled a deep appreciation for fresh, seasonal ingredients, and a particular fondness for pickles.

My professional journey is built on a unique blend of scientific knowledge and culinary artistry. I hold a degree in Animal Science from Colorado State University, with a concentration in Meat Science and Butchering. Following my studies, I gained valuable experience in small business operations and cheesemaking at MouCo Cheese. However, my creative drive led me to pursue formal culinary training at The Culinary Institute of America's Accelerated Culinary Arts Program in 2017. This education allowed me to bridge my academic understanding of food systems with the practical application of farm-to-table cuisine.

My culinary expertise spans a diverse range of cuisines, honed through experience in both family-owned restaurants and prestigious luxury clubs. This includes Italian, modern American, Southeast Asian, the precision of sushi, and beyond. I am committed to sourcing the highest-quality ingredients, a commitment made easier by California's extraordinary agricultural abundance.

Beyond the kitchen, I embrace the natural beauty of the Sierra Nevada mountains and Lake Tahoe through activities like backcountry and resort skiing, hiking and biking with my dogs, and swimming. This connection to the outdoors fuels my passion for fresh, locally sourced ingredients. I look forward to bringing my unique blend of experience and passion to meet your culinary needs.