Bio

Pronouns: she/her/hers

I graduated from the University of San Francisco, with a Masters in Counseling Psychology and then continued my training in integrative medicine at CPMC hospital.  There I provided counseling, guided imagery and expressive arts therapy to individuals and families coping with acute and chronic illness, cancer and palliative care. While I no longer work in the hospital setting, my time there deeply informed my approach to therapy. Whether or not it’s physical in nature, I see that crisis and transition can open the door to greater self-awareness, a deepening connection to the mind-body, and an approach to life that is more awake and reflective of new priorities. I continue to train in mind-body techniques and am particularly interested in the benefits of mindfulness/meditation and a holistic approach to mental health.

Before becoming a therapist I received a culinary degree and worked as a chef and nutrition educator. In addition to my private practice, I’ve worked as Program Manager and lead clinician for the AIMS Project in the Tenderloin. Our work focused on cooking skills, food access, vocational training and community engagement for residents coping with severe mental illness and living in supportive housing.

My work is constantly evolving, and more recently, my passion for food and nourishment, and my own personal journey have lead me to embrace the principles of intuitive eating and Health at Every Size (HAES) . This non-diet approach encourages body trust and acceptance, size diversity, and a more joyful, non-restrictive approach to food and movement. The lens through which I view personal wellness is rooted in social justice and anti-oppression/anti-racist work. This helps us recognize that most health outcomes are driven by social determinants (socio-economics, access to care, and environmental factors) and are embedded in systems. I am committed to this model as I believe it is the best way to deliver truly safe, compassionate and attuned care.