I started very early in culinary industry let's say 16yrs old and then I went to the Washington Arts Institute for a few semester and found that I did not want to pursue the financial part of the school so I sought my study in the field instead. I learned a lot from a few major corporate restaurants that I worked for in the Northern VA area. i.e. Maggianos, Chart House, Clydes, Ruth Chris Steak House. I then transferred within the company Maggianos and worked in L.A. After working in these atmospheres of corporate styles and the amount of different meats I saw, the way cuisines were prepared I choose to make this move on my own to make a Vegetarian/Vegan restaurant now adding a bistro to it as well! My best teacher of all time is my Mother and Aunt the Matriarchs of the family who know how to cook filipino food like no other! Then there is my wonderful father who taught me lots of comfort country cooking which peeks out through my menu as well. I have 3 younger beautiful sisters and they needed to be fed when my parents were working so they were the guinea pigs. LOL