I work at Bistro Napa which is a fine dining multi-cuisine restaurant. I have been trained by our Chef Sean Zampella to work on every section and also prep required.

I used to work at The bug for 1 year, the same employer I had before hired me on this new location they launched. I planned and set the recipes for bakery and desserts. I used to manage all the kitchen inventory and most of the accounts by myself too. Creating my own recipes and indulging with the team to provide the best experience for guests has always been my motive.