My love for food started in the kitchen with my mom, but it wasn’t just about cooking—it was about connection. By eight, I was glued to black-and-white cooking shows, learning from the greats—Julia Child, Graham Kerr, and Jacques Pépin. They didn’t just entertain; they taught real technique, shaping my obsession with bold, unforgettable flavors.

With zero restaurant experience—aside from eating in some of the best—I opened a small spot just 200 meters from the Pacific Ocean in Costa Rica. As a California native, I missed bold, familiar flavors that local restaurants weren’t offering. I saw an opportunity and jumped on it, creating mouthwatering dishes like Thai peanut salad, smash-style cheeseburgers, deep-fried cauliflower tacos, and BBQ pulled pork sandwiches.

Word spread fast. Regular Instagram and Facebook group posts helped, but it was the flavors that kept people coming back. Within just five months, my restaurant became the #1 rated spot on TripAdvisor out of 922 competitors. It was a whirlwind—my first foray into the restaurant world, and it was a hit.