From a very young age, I had one of three things in my hand: a pencil, a crayon, or a book. I have always loved being creative and experiencing the creativity of others. It was only a matter of time for the Plunko that is college courses to help guide me to graduation.

Throughout my time at Butler, I worked closely with my peers, took guidance from faculty during my study breaks, and let myself get swept away in whatever baking project I had tasked myself with every Friday afternoon. All of these things (and everything in between) built up my skills and my confidence as a creative.

I began my internship for Won’t Stop Hospitality in the summer of 2022, and was hired on full-time a year later as a Marketing Assistant.

In my four years at Won’t Stop, I have had the opportunity to grow, to learn, and to push myself creatively & strategically. As I enter my fourth year, I have now assisted in the openings of five restaurants in three different states, owned & refined social strategy for a 35+ year brand, and tried many new foods for the first time (I now get mussels wherever and whenever I can).

Collaborative, honest, and straightforward. We're here to guide the process, bring ideas to the table, and keep things moving.

Open, collaborative, and friendly. I think that bringing a positive energy to wherever I am, whatever I do, is equally as important as the hard work that I put in. Every project, every plan, every post or piece of work I put out into the world should feel like it had intention and care behind it.

• Blueberry waffles with a side of cheesy hash brown sausages from Ream’s Meat Market

• Extra crispy hash browns with ketchup on the side

• An iced oat milk matcha latte with cold foam

• A tall glass of orange peach mango juice

• Two pieces of salmon nigiri from Asaka

• Fresh Vietnamese spring roll with peanut sauce

• Glass of strawberry lemonade made with real strawberries

• Ham, brie, and apricot preserves panini from Graham’s

• A bowl of spinach & chickpea curry, served with coconut rice

• An order of crab rangoons from the best thai place you know

• Brown sugar boba tea

• A cup of pho broth

• Wings from Ream’s (drums and paddles) tossed in buffalo sauce

• Carrots & goat cheese from 9th Street Bistro

• Maple bacon Brussels sprouts

• Two more pieces of salmon nigiri from Asaka

• A Cherry Coke Zero

• Triple dipped dark chocolate malt balls from the Albanese Candy Factory

• Homemade vanilla ice cream with dark chocolate peanut butter cups

• An old fashioned with a little extra syrup from the cherry jar

• Chocolate cake shake & fries from Portillo’s

two minutes and ten seconds.

Last updated: 4/22/2026

Twenty years old. Late bloomer with sensitive skin.