I grew up right outside of Philadelphia on the Delaware border, home of the Chesapeake Blue Crab. It was one of those always sunny days while watching the Eagles and drinking a Yuengling that I realized I wanted to be a brewer. Fast forward (just) a few years, a few bad batches and a few good batches of homebrew, and I was able to break into the brewing industry. I’ve worked almost every aspect of the brewery life, but my favorite is behind the scenes making the beers I love. In my downtime, I enjoy traveling to different countries with my husband, as well as curling up in front of a fire with a book and snuggling with the dogs.

My story isn’t easy for me talk about. Several years of my life were spent immersed in death and grief, and I didn’t know how to move forward with life. I took solace in my daughter Clementine, who is the light of my life. I’ve bartended for most of my adult life and am passionate about bringing people together and creating a safe and inclusive work family environment. I’m a creative genius, and I’m able to bring life to the community and my team through art and by creating a fun environment for people to be in. I’m a lover of the arts, animals big and small, plants and learning how to not kill them, bourbon, family, friends that become family and tattoos. I went to college at SFAI with a degree in Fine Art, and my goal was to go into Art Therapy; I utilize many of those skills in my work and personal life right now, immersing myself and others with art and my love of plants. I love planning events that bring the community together and enjoy creating a beautiful space for people to gather in.

I have always been passionate about food. Growing up in Texas and New Mexico, I developed an early taste for the regional Southwest cuisine as well as ethnic food from around the world. That influence continues to materialize in my professional life today. I first moved to Montana for college and then spent the next 10 years as a petroleum geologist on oil rigs. Cooking holiday meals for my team of 25+ members still remains one of my fondest memories. After making my way back to Helena, I saw a lack of diversity in the Helena food landscape, and that was the pull I needed to get back into cooking. I feel strongly about working with small local meat and produce suppliers to bring the best quality food to the table, and I'm committed to making a difference in the Helena Community and food scene by providing a positive work atmosphere and exceptional food.