My path to planning kitchens and baths has not been direct, as you might guess with a Ph.D. in Cultural Anthropology. For many years my interest in design and aptitude for space planning took a backseat to other academic and athletic pursuits, including literature, languages, social theory, and soccer.

Fortunately, however, I eventually found my way to designing spaces. Though there are many obvious differences between cross-cultural Anthropological fieldwork and creating kitchens and baths, they are similar in that I meet and work closely with people to learn about how they live. Every project is as unique as the people involved.

 I am a conscientious observer and listener, enjoying and appreciating the distinctive needs and specific challenges of each individual project. My approach to designing is based in my effort to live a thoughtful life: respectful of the relationships we are part of and considerate of the resources and materials we use.

Part of the reason I chose to specialize in kitchen design is that many of my most favorite activities and experiences involve food — growing, preparing, savoring, and sharing it. My work as a designer is an extension of my enthusiasm for the physical, social, and psychological benefits that food can bring. I take pleasure in helping clients create spaces that meet their needs, elegantly solve problems, fit their style, and foster connections in their home.

In my life and in my own kitchen I like to learn new skills and how things work. As an avid home cook I have fun making food from scratch, trying new ingredients, and experimenting with recipes. Outdoors, I enjoy running, biking, organic vegetable gardening, composting, and soccer.

In my professional life I am also inquisitive and seeking greater understanding. I appreciate learning about new (and old) design ideas, innovative materials (both natural and technologically made), and building methods. To complement my CAPS (Certified Aging In Place Specialist) designation, I am preparing to sit for the NKBA’s examination to become an AKBD (Associate Kitchen and Bath Designer.) Part of what is exciting about the AKBD professional designation is the fact that I get to immerse myself in the details of residential construction and am able to help clients that much more.

Member National Kitchen and Bath Association (NKBA), Willimantic Food Co-op, and since 2003 various Connecticut CSAs (currently Shundahai Farm.) I also enjoy spending time exploring the world with my Little Sister through the local chapter of Big Brothers Big Sisters. Se habla español.