Creating a more understanding world using the intersection between culture and food.

I began my culinary journey by graduating as valedictorian from SAIT’s School of Business and Tourism. Since then, cooking has taken me around the world—from competitions in Singapore and Hong Kong to professional stages in London, Beijing, and Copenhagen.

One of the most formative experiences of my career was working as a chef at the Canadian Embassy in China with the Department of Foreign Affairs. It was there that I first developed a deep interest in culinary diplomacy—an emerging field that connects cultures through food and hospitality.

For three years, I worked as a chef at Global Affairs Canada (GAC) in Ottawa. This position helped me deepen my connection to culinary diplomacy in Canada and led to incredible opportunities abroad, including stints in Switzerland and Poland.

I’m driven by the social and cultural significance of food and the evolving role of chefs in society. As the founder and CEO of The Culinary Diplomacy Foundation of Canada, I work with an incredible team to raise global awareness of culinary diplomacy, advance gastrodiplomacy, and support unique career paths for the next generation of culinary diplomats.