I’m a chef who graduated from Le Cordon Bleu, and I’m also the first person with hemophilia to receive a heart and a kidney transplant in the world. My positive attitude, humor, passion for cooking, and perseverance keeps me “cooking with heart.” I live by the mantra that my conditions don’t define me; I define them. I trained at Le Cordon Bleu College of Culinary Arts in Portland and completed my externship at the Ritz Carlton. I’ve worked fine dining to sandwich shops. I’m currently a personal chef in the Pacific Northwest, but, more recently, I’ve been doing virtual cooking demos in the bleeding disorder and transplant communities. I share my enthusiasm for cooking and my “zest” for life as I elevate ordinary household ingredients into a quick and weeknight meal.