A little about me...

So you wanna know about me?

What’s the first thing you wanna know about me?

There’s a lot to cover.

I’ll start in the most obvious place.

I was born in Dallas, Texas, grew up in the northern suburbs of Garland, and moved to New York City at age 18.

Upon my arrival, daily life quickly became all about two main things; survival and dance. Activities included completing undergrad, restaurant/coffee shop shifts, auditions, rehearsals, shoots, performances, long and short gigs, and grant application deadlines. Hustle, bustle, NYC career girl, ya know?

2020 naturally shifted my path significantly and readjusted the focuses of my life. At the top of that year, I had just joined a multi-media dance theater company and opened the hottest new restaurant in Flatiron as a team leader. It felt I’d finally started doing everything I’d come here to do. The restaurant obviously closed quickly, and when the company’s rehearsals shifted to zoom so did my creative interests. From middle of that year on, I decided to focus full time on creating my own body of work.

During those continued lockdown days, I learned how to compose electronic music, unlocked new parts of my body, and began developing the specifics of how my dances could be interwoven with narrative storytelling.

After spending over a year on covid unemployment focusing full time on the expansion of my craft and heart, Restaurant Life came knocking on my door once again. Begrudgingly, but always with gratitude, I returned to hospitality. Over my almost decade in the field, the NYC hospitality scene has given me opportunities to experience some of the finest products in the world, conduct my labor in spaces crafted by acclaimed architects, and offer some people their most monumental meals. Presenting work of highly artistic chefs in spaces crafted with real intention and attention to detail is ultimately something I hold great pride in having professionally achieved.

Working in restaurants has undoubtedly shaped my worldviews on labor and given me a dynamic understanding of what it means to be in an endurance practice of service.

I am now creating work full time and often involving the incorporation of food service with my performance practice. My daily life now consists of long form improvisation sessions, crafting of new music, breathing fresh air, hitting the dance floor, and investing time into starting a new organization Arts Appetite.

Since committing to my personal practice in full, I have presented three major solo works; RETURN (‘23, 60min), Big City Slay (‘22, 35min), and Session Twelve (‘20, 12min). Most recently, I presented a six person dance play integrated with food service called Because I Have To (‘24, 135min). In development is solo work, 2 full-length dance plays, a feature film, and “LET HER COOK,” a performance concept deeply intwined with fine dining food service.