As a proud veteran (Army) with a PhD in Biology and a solid chemistry background, I bring a unique perspective to my business. And my journey has been anything but ordinary.

At 18, I took a leap and joined the military, but life had other plans, and I found myself medically separated. Not one to back down, I dusted myself off and headed back to school, ultimately earning my PhD from Emory.

After graduate school, I dove into the fast-paced world of management consulting with a major firm, BCG, before transitioning to a boutique consulting firm specializing in competitive intelligence. It was a whirlwind of strategy and analysis. However, life was about to throw another curve ball.

After a severe medical scare, I was forced to hit the breaks on my career and reassess my life choices. I realized it was time to pivot and pursue something that truly ignited my passion.

Enter vegan gelato! With so many friends and family members sidelined from enjoying traditional ice cream due to lactose intolerance, egg allergies, or simply a desire for healthier treats, I knew I had to step up.

So here I am, channeling my scientific expertise to whip up delicious vegan gelato using fresh, wholesome ingredients. It’s all about creating mouthwatering flavors that everyone can enjoy, no matter their dietary restrictions.

Food is undoubtedly one of my greatest passions, and it has been the focal point of my career for over two decades. My journey began more than 20 years ago, where I immersed myself in the realms of quality assurance and food safety.

My career in QA and food safety is not just a job for me; it’s a love affair with flavors, textures, and the science behind what makes food not only delicious but also safe for consumption.

Throughout my career, I’ve had the pleasure of working on a diverse range of products, from zesty tomato sauce to crunchy popcorn. Now, I’m diving into the delightful world of gelato, and let me tell you, it’s a sweet adventure!

My expertise in food safety is a game-changer for the business, as I bring essential certifications like HACCP, SQF, BRC, and GMP to the table. With me on board, you can bet that quality and safety are always top priorities.