Pastry Chef at Tatemó

The biggest lesson I’ve learned in my career is that you’re never done learning. The moment you think you know it all, you’re doing yourself a disservice. You're forever a student in the kitchen.

Stay humble. There's always someone somewhere that can teach you something.

The best skills for working in any kitchen are cleanliness and a good attitude. Having a good attitude really goes a long way. If you're a coachable team member in areas you might not be the strongest in, your growth is endless. You have to trust your leaders to get you to the places you want to go.

My team constantly inspires me. The way we hustle and constantly show up for each other makes me want to be the best version of myself in the kitchen. Even during family meal we talk about recent dining experiences we've had, share our thoughts and ideas on new dishes we've seen. It's nonstop kitchen talk with these guys and I love it. We fully immerse ourselves into the space and leave everything else at the door.

Burnout is very real. Prioritizing rest after a long shift is crucial. My own ritual includes a Topo Chico and Grey's Anatomy. In all seriousness, I do schedule "me time" once a week. Whether it's getting a facial, going on a long walk when the sun is out or enjoying a cup of coffee at a new coffee shop with absolutely no rush. Self-care can be practiced in so many different ways, and those little things we do for ourselves really add up.

I couldn't have become a Michelin Starred pastry chef on my own. It took so much dedication to get here. With Chef Emmanuel and Megan's guidance, it's incredible what the team can achieve. It's truly a domino effect; we set the tone for the week on Monday morning starting with our first prep shift all the way to Saturday night deep clean. I couldn't have done it without everyone's dedication to the kitchen, everyone's helpful hands, and everyone's love for the game. For that, I'm forever grateful.