My passion for food is deeply rooted in family. Growing up, I was inspired by my mother, whose extraordinary Burmese cooking earned her recognition among her thirteen siblings. Dishes such as beef sipyan, ohn-no kauk-swe, balachaung, and lahpet thoke were staples of my childhood in Iowa, shaping both my palate and my appreciation for bold, vibrant flavors.

Motivated by these early experiences, I pursued formal culinary training at the Culinary Institute of America in New York. Following graduation, I honed my skills through apprenticeships with renowned chefs in New York City, experiences that played a pivotal role in developing my culinary perspective and discipline.

An exciting opportunity then took me abroad to the Cornish coast of England, where I worked amidst the beauty of the English countryside. There, I prepared a wide range of cuisine—from traditional English fare such as full breakfasts, roast dinners, and fish and chips to fresh local seafood, Cornish pasties, and flavorful Indian dishes.

Eventually, I returned to my roots in Iowa, a region known for its rich agricultural heritage, including pork tenderloins, morel mushrooms, and sweet corn. Drawing on my diverse culinary background, I brought my vision to life with the founding of Greenwood Kitchens—a state-of-the-art mobile catering concept designed to deliver a unique and elevated dining experience across Eastern Iowa.

Greenwood Kitchens invites guests to experience food that is both deeply personal and thoughtfully crafted, blending global inspiration with local ingredients.

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