The heart behind Agapo

After graduating from the University of Denver in 2022, I traded my job as a paralegal in Denver for a teaching opportunity in Mallorca, Spain. Immersed in the Spanish rhythms of mealtime, where lingering, gratitude, and shared experience matter more than speed, meals became a ritual and a moment of expression among friends. Quickly, I realized a law school was no longer something I wanted on the table and began pursuing opportunities that would allow me to pause, connect, and express love through food.

To ground this passion in technique, I attended the world-renowned Ballymaloe Organic Cookery School in Ireland. Training on their 100-acre organic farm redefined my relationship with food. At Ballymaloe, the philosophy is simple yet rigorous: you cannot cook great food without respecting how it is grown. I learned to work in tandem with the seasons, gathering fresh produce directly from the fields, understanding the nuances of regenerative agriculture, and practicing traditional, scratch-cooking techniques from sourdough baking to nose-to-tail butchery. This education shaped the core of AgapoKitchen. It taught me how to maximize the natural flavor of every ingredient, source with integrity, and create meals that are restorative for both the body and the land.

Named after the Greek word “ἀγαπώ” (Agapo) — meaning “I love deeply” — AgapoKitchen honors my late grandmother and represents a care that goes beyond affection: a love that nurtures, connects, and sustains.

Based in Santa Barbara, California, I bring this farm-to-table lineage straight to your home. With access to the central coast's incredible year-round farmers' markets, I specialize in fully customizable meal prep and in-home culinary services. Whether supporting a postpartum mother, navigating food sensitivities, or feeding a busy family, my goal remains the same: to handle the planning, sourcing, and cooking so you can focus entirely on gathering, resting, and nesting.