With a doctoral degree in Clinical Psychology, a background in neuropsychology, and a focused body of work in sensory-based stress regulation, I help people understand how stress lives in the body — and how to shift it through intentional sensory engagement. My work bridges behavioral science with experiential chocolate tasting, using cacao as a precise sensory tool to help individuals recognize their stress cues, interrupt reactive patterns, and build sustainable resets. What begins as a single bite becomes an entry point into regulation, reflection, and reconnection.

 

I am the author of the Gourmand award-winning book In Pursuit of Purity: The Paris Chocolate Files and Stories Behind the Bar: The Dominican Republic—books that explore storytelling, culture, ethical cacao, and the human experiences behind chocolate — reflecting the same principles of observation, awareness, and connection that shape my sensory wellness work.

 

Above all, my greatest joy is being a wife, a mother, and a devoted servant of the Lord.

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