Let’s start from the beginning! Tell us a little about the journey that led you to where you are now.

I’ve taken quite a creative path! I studied architecture and industrial engineering at UC Berkeley, but when I graduated in the middle of the recession, jobs were scarce. Eventually I landed a job assisting a set designer, and the very first show I worked on was a food show. When I walked onto set and saw the food stylists, it just clicked — I thought, I could do this. It felt like teeny-tiny architecture, only my projects would be finished in a day instead of months or years. About a year later, I applied for a job on Jamie Oliver’s Food Revolution as the assistant to his four food stylists. That experience changed everything. Growing up as a competitive swimmer with a passion for health, that project shifted the entire trajectory of my life as well. It all feels very full-circle :)

What inspires you? What factors have played roles in the development of your cooking style?

Farmers inspire me. I understand why so many of them have deep faith. They are doing God’s work — trusting nature to help grow food that sustains all of humanity.

Seasonality is my compass. I shop the farmers market and let what’s fresh lead me. Living in California makes this tangible and inspiring. My cooking style is simple and grounded: a few ingredients from the earth, prepared with simplicity and respect, finished with a little salt and acid to let the flavors shine.

In 2023, you published This Is What I Eat: Fun Activities for Mindful Eating, a playful activity book that motivates kids to connect with food and the planet. How do you hope this book shapes the way families think about food?

I hope the book encourages parents and kids to explore new colorful foods from the earth together. If even one child eats a little better and grows up more connected to their plate, then I’ve helped change the course of their life. To me, that’s a big accomplishment.

Your passion for food is deeply intertwined with your advocacy for global issues like food insecurity and sustainability. Can you elaborate a bit more on the philosophy behind your work?

My greatest calling is to feed people who don’t have access. I sit on the board of Our Big Kitchen LA, where I host monthly volunteer sessions. In less than two hours, the 75 people I gather cook more than 500 whole-food meals for those in need. I always remind myself that even the unhoused are someone’s child — once celebrated at a baby shower, once held with hope for the future. For me, service means supporting people I may never meet. It’s my purpose to do my part for the greater good.

You founded Community Provisions earlier this year, an organization dedicated to supporting communities through fresh and local produce. How do you see food connecting us to each other and to the land – In what ways do the choices we make about what we eat influence our daily lives?

I’m the Creative Director and Head of Social Impact, as well as a founding partner of Community Provisions. Everything you see — from our farm visits and photography to our truck design, merch, and volunteer events — comes through my hands. With access to so much beautiful produce, I feel a responsibility to both uplift local farmers and share abundantly with the most vulnerable in our community. Food is the thread that ties us to each other and to the land.

Between developing recipes, food styling and photography, running a business, collaborations and more, you wear many different hats! Tell us what a typical day-in-the-life looks like for you.

I’m up at 5:30 a.m. to strength train — swimming gave me that love of routine. Back home, I make coffee and breakfast before diving in. On Wednesdays I head to the Santa Monica Farmers Market, the largest in the country. I photograph what’s in season, taste everything, buy way too much produce, and always stop for a croissant from my friend Clemence at Petit Grain Boulangerie. Then it’s downtown to our warehouse to share finds, tackle computer work, and hopefully take a walk around the neighborhood for focus and fresh air — I can’t sit still for long; creativity moves through me when my body moves. Evenings are for dinner with loved ones, FaceTime with my little nieces and nephews learning to talk, and winding down with a show or book. Sleep is sacred to me — it makes everything else in my life work better.

What are your favorite rituals around food and eating with others?

What’s next for you? How do you hope to see the impact of your work take form?

A lot more TV appearances and in-person events for kids— sharing my love for healthy food and the connection between what we eat and how we feel, especially with kids. They really are our future!

I’m also looking forward to traveling back to Israel soon to see my family — I was there right before the war and I miss them deeply. For me, people are not their governments, and I want to support the communities and small businesses that make up the heart of the place I call home.

Favorite flavor combination this winter?

Kaffe Hawaij in my morning coffee from NY Shuk — it’s like a Middle Eastern chai, a hug for your heart and soul.

After a long day, what’s your go-to comfort food?

String cheese wrapped in a tortilla. Very, very fancy. Often I will eat 2. Or PB&J, with jam that I made and sourdough from the farmers market.

Favorite playlist to cook to?

It depends on my mood and who else is around when I am cooking. When I was a private chef, Tom Petty was on heavy rotation. I love indie, country, and early 2000s. In 2024, I was the private chef for Ozzy and Sharon Osbourne — Ozzy sang The Beatles songs all day. I cherished those moments, his voice filling the kitchen every day. He had the most beautiful voice.

Most nostalgic snack or treat from childhood?

Grapefruit peeled perfectly by my Bubby. She had perfect, strong manicured nails and the most patient hands. I’d eat soooo many segments in one sitting, and to this day I’m still obsessed with grapefruit.

One product that’s always in your bag?

A few, I must admit – always a Sharpie, Corpus deodorant, KS&Co brow gel, Laneige lip balm and a roll on fragrance. I always smell great :)