My journey from teaching at-risk high school youth, to becoming a celebrated chef and entrepreneur, has been anything but conventional.
 
Raised with a gift of divine vision and intuition, I’ve always known I was meant to carve my own path. Growing up in a Caribbean household looked like watching my grandmother and both of my parents cook, and imitating what I saw. It also looked like working for the YMCA and being a part of every civics program I could think of. 
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I’ve always had a passion for service and community.
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But the pivotal moment that launched my unconventional culinary journey came when my daughter asked me one night, "Are you following your dreams, Mommy?" 
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That simple question changed everything. It led me to culinary school, where my career took off, landing me on Bravo’s Rocco’s Dinner Party and Food Network’s Chopped, cooking for stars like Destiny’s Child’s Michelle Williams, and later leading the Prepared Foods team at Whole Foods Market.
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I worked on projects that turned concepts into revenue successes, like overhauling the menu at Marcus Samuelsson’s concept in JFK Airport. I also became the first Black woman Chef de Cuisine at Eataly’s Flatiron location. 
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Meanwhile, I was growing my luxury catering company, The CaribDiva Company, which netted two 6-figure years and expanded during the pandemic.
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But my commitment to my community never wavered. As a change agent, I founded herDIVASpot, a nonprofit that empowered preteen girls of color with self-esteem, leadership, and entrepreneurship skills, culminating in a historic cultural trip to South Carolina.
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Now I’m combining my passions for mentorship, food, and equity to help new food businesses, especially those led by underrepresented groups, realize their full potential. You can see my work at concepts such as 32 North Restaurant and East Rock Cafe, to name a few. Whether through consulting or private events, I use my empathic intuition and leadership skills to help others realize their dreams. 
 
Let’s build something extraordinary together.