I bring the Dasher perspective to the product development process.

Research focuses on Quality initiatives across Consumers and Dasher audiences.

Leveraged qualitative research methods to up-level the UX in preparation for the product launch. I established "Voice of the Customer" program, developed, managed, and executed four beta programs, and conducted usability tests across hardware and software products/features. Using findings from research, I collaborated with designers and mechanical engineers on the UX of: The Brava Book (featured in The Wall Street Journal) and The TempSensor (featured in Forbes).

IDEO U is an online platform that teaches design thinking and aims to build creative confidence within each individual. As a Teaching Assistant for the Insights for Innovation class, I was responsible for providing critical feedback on practices and principles of human centered design to 200 students, weekly.

The Office of Investment Responsibility and Stakeholder Relations receives requests to ammend how the University invests it's resources. As an analyst, I was responsible for supporting the Director of IRSR office in defining a framework for analyzing Investment Responsibility and conducting research on governance structures among elite universities.

The FEED Collaborative is an organization that sits between the School of Earth Sciences and the Hasso Plattner Institute of Design. As an Innovation Fellow, I was responsible for managing undergraduate & graduate student projects; Communicating with various stakeholders to ensure deliverables aligned with organizations' goals; and teaching human centered design by way of coaching alongside project teams.

Collaborated with FEED and Kitchen Table Advisors to help small/medium, diversified, organic farmers understand what decisions they can make in order to be "successful".

Earth Systems is an interdisciplinary program that seeks to teach students about the scientific mechanisms driving the Earth's structure and how humans engage with it. Main responsibilities as Head TA included: developing content for small group discussions (~15 Stanford Undergraduates, 1-2 times/weekly), Managing a team of 9 Teaching Assistants (TA); including leading 2, 1-week long orientations, Collaborating with Faculty to design the course Syllabus and organize the structure of the class.

Blue Hill is consistently named one of the best restaurants in the Country. I completed their front-of-house restaurant management and service apprenticeship. In doing so, I cultivated a deep sense of hospitality, particularly within the fine-dining industry.

As part of a research project that is seeking to understand the biogeochemical process driving arsenic exposure to populations in the Mekong Delta, I supported Scientists collect soil samples and analyze data.