I am passionate about crafting unique food and drink experiences grounded in community and driven by meaningful storytelling.
Venues and Organizations I’ve Created Events For Include:
The James Beard Foundation
Museum of Food and Drink
Ace Hotel Brooklyn
Museum of the City of New York
WNYC’s The Greene Space
Sofar NYC
Ceres Food Film Festival
Atlas Obscura
Essex Market
The Africa Center
Post Haste Philly
SELECT PROGRAMS AT PLATFORM BY JBF
A Cooking Demo and Tasting of Korean Banchan with James Beard Award Semifinalists Kisa
A Collaborative Dinner Celebrating the Flavors of Jamaica with Chefs Brittney “Stikxz” Williams and Andre Fowles
An Afternoon Brunch and Schmooze with Phil Rosenthal
An Izakaya Dinner Featuring James Beard Award-nominated Chef Jesse Ito and Justin Bacharach of Royal Sushi and Dance Robot
An Interactive Pairing of German Wines and Hawaiian Cuisine
A Passover Dinner with James Beard Award-Winning Chef Michael Solomonov
A Women’s History Month Tasting with Wines Made by Women, Paired with Bites from Women-Led Food Companies
As Manager of Public Programs and Events at Platform by the James Beard Foundation, I played a key role in launching public programming at Platform, the organization’s flagship event space. I conceived and produced a cookbook author conversation series and curated a wide range of live experiences, including chef-driven dinners, interactive cooking demonstrations, cocktail classes, and immersive beverage seminars with leading voices in the food world.
As Director of Public Programming at The Museum of Food and Drink (MOFAD), I developed and led the public programming series for the exhibition African/American: Making the Nation’s Table, and I partnered with peer institutions to create custom, cross-institutional programs. During the pandemic, I successfully transitioned this work to virtual platforms, curating thoughtful Zoom-based events that fostered connection during quarantine while engaging directly with the urgent social issues of the moment.
SELECT PROGRAMS AT MOFAD
A Conversation with Kwame Onwauchi and Marcus Samuelsson about the Role of Black Chefs in America
Tracing the Journey of Masa to Mesa with Masienda’s Jorge Gaviria and Alicia Kennedy
Interrogating the History of Black Farming in America
A Cookbook Conversation About the History of Arab Cuisine with Reem Kassis and Julia Turshen
Stories of Indigenous Seed Saving, Sovereignty, and Stewardship
Revisiting Anthony Bourdain’s Favorite Places with Author Laurie Woolever and Writer Helen Rosner
Photo by KC Tinari