Food has a unique ability to unify communities and cultures. Growing up in a multicultural household, food brought my family and friends from different languages and backgrounds together—my first non-English words were all names of my favorite foods! My desire to learn about the world has been guided by food. What began with taking food systems classes at UC Berkeley continued as I apprenticed in alternative farming in Hawaii and Spain, supported coffee producers for the US Peace Corps in Panama, studied the aromatic chemistry of beer in Chicago, and dove deep into the world of flavor systems and perception at Penn State. At Mattson, I get to continue this exploration by helping to bring a wide variety of products into the world.
In my spare time, you can find me experimenting with new recipes or fermentation methods with friends and family, or trying out new restaurants and breweries around the Bay.