Hello, there!

My culinary journey if you will, began working in cafés and small intimate restaurants in California - where I first understood that good food needs no pretenses. Formal training at the California Culinary Academy ( now Le Cordon Bleu) gave me technique, training for what I thought was to come, but life taught me restraint and professional kitchens taught me rules- then I learned when to break them.

Today Mora Sol Meals is the result. I try to create food that's unapologetically simple and deeply satisfying. No trendy techniques, no overcomplicated flavors—just honest cooking that lets quality ingredients shine. My special touch? Staying true to what actually tastes good, not what's "supposed to" impress. Because I feel real food happens when technique steps back and instincts take the lead.

My dishes work because they remember what we so often forget: that the best flavors come from patience with ingredients and respect for the eater. No bowing to the trends. No culinary acrobatics. Just food that tastes like it was made by human hands.