About Me

Deeply passionate about the intersection of sustainability and gastronomy, Chef May is proud to put our planet at the center of everything she does. Her formal culinary journey began at the Culinary Institute of Barcelona, where she honed her skills training under renowned chefs from top restaurants in the world such as El Bulli, Mugaritz and El Celler de Can Roca. She brings classical technique to the highest quality food the Bay Area has to offer. With a commitment to sourcing ingredients ethically and supporting local farmers, she and her clients work together to change the way we produce and consume food. Through her work, she hopes to inspire others to embrace sustainable practices and savor the beauty of food that truly gives back to the Earth.