Where My Story Meets Yours.

From a food truck in Washington, DC to fine dining in Tokyo, my path has always been about food, culture, and the stories they tell. Today, I bring that journey to life through hospitality consulting and editorial writing across continents.

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Everybody Eats.

When all else fails in conversation, food is the easiest place to start—because everybody eats. Food connects us. From consulting in Edinburgh to celebrating chefs in Asia, I blend cultural insight with storytelling to craft meaningful dining experiences worldwide.

Woman with dark hair and sunglasses holding a coffee cup outdoors, standing in front of large green tropical leaves.

Frequently Asked Questions

Description Creative Agencies: Crown Creative, Avroko, Steetsense
Hotel Brands: Le Meridian, Renaissance Hotels, St. Regis, ALOFT, Marriott International, Waldorf Astoria, LXR, Sheraton Hotels, Marriott Hotels CALA, Fours Seasons
Non-Profit: The Arcadia Center for Sustainable Food & Agriculture, The American Experience Foundation, Human Right’s Campaign Chef’s for Equality text goes here
Not exactly — at least not professionally.
I’m an avid home cook and a keen recipe developer. Professionally, I work with chefs on everything from menu development and kitchen operations to storytelling that captures the soul of a dish.
However, if a chef needs help making 100+ Indian-style bento boxes at 4AM? I’ll be the first to roll up my sleeves and grab an apron.
Just ask Tejas from Spice Lab Tokyo.
Yes!
Quite a bit of my published work is done as a ghost writer for major hotel brands and large restaurant groups.
I have had a few articles published under my name and am always looking for more opportunities to write about F&B and travel!
I’m currently based in New Delhi, India. Before this, I lived and worked in Tokyo, and before that, Washington, DC.
Over the past 8 years, my consulting work has taken me across three continents. Some projects require me on-site, but much of the work happens virtually — from wherever in the world I happen to be.
Of course, I’m always open to travel — especially when good food is involved.