Building at the boundary between culinary and artistic expressions since 2008, my work links food culture, land-based ancestral practices, and history - inviting guests to digest complex stories through sensorial experiences and embodied responses to the stories held in a bite, a whispered aroma, a fleeting sensation.

Through a social practice that spans from ritualized tasting menus to experiential installations using oral and olfactory exploration of memory, from DIY Queer culinary events to museum exhibitions, I am led by curiosity and a passion for the thrill of following concepts from first embers to full blaze.

I lean into this experience to mentor artists and chefs, as well as develop cultural community programming as both a private consultant and as Program Director at DESTA Black Community Network in Montreal, Canada.

current projects include :

Curator-in-Residence 2025-26

School of the Arts, McMaster University

Ecomemory Recordings/Sounds from the Great Dismal Swamp -

Experiments and completed works on ecomemory - the memory of the mycelial, botanical, and hydrological sentience that surrounds us.

Gut Rituals - Montreal-based Queer ecological arts research collective founded with bodyworker and herbalist, Manna Mu. Fieldwork and foraging infuse a deep social practice in the form of community rituals and bespoke botanicals.

ONYX Lab Teaching Kitchen - Support and mentorship for Black culinary professionals who, in return, provide the community free experiences with Afro Diasporic Foods.

upcoming engagements:

February 18

BassWell

ONYX Lab at La Poubelle Magnifique

March 2-20

New Moon V

Orchid Contemporary, Hamilton, ON

March 27 & 28

Ecomemory Recordings Practice Journal

Fitzhenry Studios at McMaster University, Hamilton, ON