Susan brings more than 30 years of culinary leadership, hospitality management, and nutrition-focused food service experience to Big Wave Center as Executive Chef. A highly respected Bay Area chef, Susan has led acclaimed kitchens, wellness-focused dining programs, private chef services, and community-centered food operations throughout Northern California.

Susan received her culinary training from Le Cordon Bleu California Culinary Academy in San Francisco and holds an Associate of Arts degree in Food Technology and Restaurant Management. She is also a Certified Diet Counselor and holds a Certification in Sports Nutrition, bringing a strong foundation in culinary excellence, nutrition science, and specialized dietary planning to her work.

At Big Wave, Susan leads the launch and daily operations of the Center’s commercial kitchen, creating a welcoming, mission-driven dining program for residents, caregivers, staff, and visitors. Her expertise includes menu development, kitchen operations, food safety, staff leadership, and nutrition-focused cooking, with extensive experience accommodating vegetarian, vegan, gluten-free, dairy-free, and other specialty diets.

Susan previously served as Executive Chef and Food Service Director for organizations including Stanford University’s Bollard Club Dining Society, Kehillah Jewish High School, The Djerassi Foundation, Flea Street Café, and Auberge Resorts’ Lodge at Skylonda, where her cuisine earned recognition from Condé Nast Traveler, Bon Appétit, Forbes, and Food & Wine.

She also brings valuable experience supporting vulnerable and neurodiverse communities through recovery-focused residential programs and collaborative food service environments. Her warm, patient, and inclusive approach aligns closely with Big Wave’s mission of providing lifelong opportunity, dignity, and community for adults with intellectual and developmental disabilities.