How did you get into the catering business?

I started off as the finance assistant settling concerts at the Hollywood Bowl. Then I did every job at KCRW from producing an art book to organizing events for the staff. I also managed social media for Tender Greens and discovered I love hospitality and, of course, food. Contemporary Catering is a perfect fit that blends all my passions into one.

Mountains or Ocean?

BOTH! You can catch me hiking through the Sierra, snowboarding, surfing, or spearfishing.

Last Meal?

That’s an easy question! A pork belly banh mi with extra pâté, Hot Cheetos, freshly cracked young coconut, and really juicy dekopons until I’m out. haha