North Bay Area, CA

Hey! I’m Chef G. (she/they)

I’ve been vegan for over 7 years, while living as a vegetarian or on-off vegan for years before that. Being vegan through nearly all of my twenties, and now into my thirties, a bitch knows how to still eat.

Current student in a Plant-Based Culinary Arts program, working Chef with a food-based non-profit, and hustling food writer.

I am inspired by traditional American cuisine, which is more-or-less unique takes on comfort foods from around the world.

Food connects us to so much more than the moment– our families, ancestry, friends, culture, community, history; it is an expression of who we are, as well as who people were before us.

I make global comfort cuisine, and I do it without causing any suffering. Animal treatment on large farms has gotten horrific over time, and the meat we cook now is not the same meat our grandparents cooked. Learn More About Going Vegan

Never on a diet, always cruelty-free.


Diploma in Plant-Based Culinary Arts
Auguste Escoffier School for Culinary Arts
(2021 – 2023)

MFA in Creative Writing & Poetics
Naropa University – the Jack Kerouac School
(2016 – 2018)

BA with Language Arts concentration
The Evergreen State College

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