the chef

Eating and working her way around the globe & putting her Degrees in Journalism, Health & Human Decision Science to use by funking up flavor and flow for bakeries, restaurants and (food)brands.

Amsterdam-based basements shaped the start of her culinary career. Rolling fresh sourdough bagels before moving into an extensive list of top-tier restaurants. From multiple Michelin stars to French pastry ateliers, and from planet-proof concepts to plant-based kitchens, she soaked up what each world brought to the table.

Now devoting the craft to building others up — your brand, your event, your kitchen. Pairing flavor and expertise with warmth, big smiles and a safe space to grow.

NIC NIBS is her Substack and creative outlet, an invitation to take a bite of her life, her stories, and the curiosities bouncing around in her prefrontal cortex.