About Us


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How we met

Javier and I met and became friends while working at a rather dumpy barbeque restaurant in Los Angeles.  I was half way done with my Masters degree in psychology and needed part-time work. Javier needed an easy job while he was also in school. 

I had very little waitressing experience. Javier had 20 years of chef experience, in both prestigious restaurants and training other chefs.  Needless to say, it was not the usual workplace either of us was used to.

We became fast work-friends and soon discovered we lived close to each other which is rare in LA. Easy access to a great friend, meant that in no time at all Javier became my best friend. 

I realized we were more emotionally connected, and he knew me better then my boyfriend at the time. Not long after this realization, my boyfriend and I broke up. The breakup was a bit ugly and I had sworn off dating men completely at least for a while.

About 3 months after the breakup something shifted with our friendship. I realized my heart was calling for him. I was no longer able to be just his friend. When I got the courage to tell him, he smiled and said he felt the same way. That was the first time we kissed, and four years later we were married.

Dreaming of Italy

In 2012 as I was wrapping up my Masters degree I discovered that I qualified for Italian citizenship. I began that process with a distant cousin. It took four years of an emotionally turbulent bureaucratic roller-coaster ride. In September 2016, I walked out of the Italian Consulate in Los Angeles with my fresh Italian passport.

Italy and the entire European Union, and all of the many benefits were now open to me and Javier.  After a harrowing ordeal with health issues, we were ready to enjoy free health care. I could also look into furthering my education without drowning in debt.

In January 2017, three days before the current president was sworn into office we moved to Italy.

Read more about our journey to establish our lives in Florence, Italy here.

More About Briana

I was born and raised in Oakland, California and lived all over the Bay Area.  My parents were, and still are, almost complete opposites. They still somehow managed to raise with core values. They taught me to be a spiritual, health conscious individual. I’m also environmentally friendly and generally open minded. Their food preferences exist in different dimensions, but I have come to appreciate both of their influences in my life.

Dad

My dad has been vegan, pescatarian or vegetarian as long as I can remember. He always kept a great deal of fresh fruits and vegetables in our house.  Pesto is the foundation of his existence, and I’ve watched him create incredible flavors out of the strangest ingredients.

Growing up around my dad meant 2 important things. First, he always spent a lot of time in the kitchen. Second, I had to try anything he made no questions asked.  Lets just say I didn’t always appreciate everything he made, or the various ethnic restaurants he would bring me to.  

As a teenager I have memories of being a complete jerk when eating new foods. I remember complaining when my dad took take me to one of the best Indian Restaurants in the Bay Area. It’s now one of my favorites. Its Adjanta on Solano Ave in Berkeley for any Indian food lovers..

He would and still can talk to me for hours about food. What the healthiest way to prepare something, foods to avoid are what he loves to talk about. How awfully all the meats, fats, sugars and starches treat our bodies is another favorite topic of his.. The education that I have received from him  drives the decisions that I make on an everyday basis. Although as you can imagine, things were not always this way.

Mom and Grandma

My mother, on the other hand, is allergic to shellfish, and prefers more simple American style home cooked meals.  The greatest influence on my mother’s cooking was my grandmother.

My grandmother was famous for her amazing Thanksgiving dinners. Meatballs, sauerkraut (for my German grandfather), spaghetti and anything that resembles good old comfort food were staples in her home. A dab of extra butter never hurt anyone after all, right? Mashed potatoes became and remains one of my favorite foods in this world. It is all thanks to both of those amazing women. The education she gave me on food involved more of the safety concerns. Handling one’s self in the kitchen, with meats or knives was an important lesson.

I didn’t discovered my own personal passion for food until I was in high school. That is when I started to cook for myself.  Over the years I began to expose myself to tastes and flavors that I didn’t even know existed. A true hunger for new experiences began to grow inside of me.

In college I began to educate myself on the American food system, and how broken and toxic it has become. I began to evaluate beauty products and everything that was going in or on my body. What I found was extremely disturbing.  

Over the years, I’ve noticed the effects that toxic substances and people can have. Seeing what daily exposure can do, lead me on a very unique path of discovery.

I have set out to live the healthiest and happiest lifestyle that is available to me. I do this through food, new experiences, and learning how to follow my dreams.J

More About Javier

I was born and raised in Los Angeles California. There are many traits , characteristics and idiosyncrasies that make up who I am. For the exception of my wife, they all revolve around food.

Passion for Food

My passion for cooking started at an early age watching my mom prepare delicious meals for the family. She is my first teacher and the one who taught me the joy of cooking.

One of my fondest memories is the cakes my parents would prepare for our birthdays. My more would bake and my dad would draw our favorite pop-culture icons onto the cakes. Home cooked meals was always a large part of my childhood.

It may seen cliche but being able to transform ingredients into something that makes others happy has been the great joy of my life.

My first solo shift in a restaurant cemented my decision to become a chef. It was in an open kitchen so I saw everyone who entered and left that evening. The look of satisfaction on guest faces transported me to my childhood. I remembered my own excitement of going out to eat with loved ones. For the first time I was able to be on the other side of this experience. I helped create those feelings in others through my food.

I could have followed many career paths. Kitchens are not the most lucrative avenue or glamorous (don’t believe food network hype) but cooking fulfills me. Its has never been a rat race for me , I do it because I love it. I’m a confident chef but arrogance and pretentiousness definitely are not my jam.

Simple, delicious food is what I strive to put on a plate. I’ve been fortunate to have been mentored by skilled chefs who instilled the mantra of “keep it simple”. Anyone who knows I’m a chef, always ask “what is your specialty”.  I like to change it up and try new things, so I do a little bit of everything.

I don’t believe in limiting myself with one specific food style.  It is not uncommon for me to prepare Thom Ka, Ceviche, Massaman Curry or Etoufee within the same week. Needless to say, I like variety.

The Future

I have been blessed with a wonderful wife and amazing new opportunities. Living in Italy to further my knowledge of some of my favorite foods has always been a dream. It wasn’t until I met Briana that these dreams come to fruition.

My goals for the future are based on my evolution as a chef, a husband and avid traveler. Being happy and living in the moment is my idea of success.

Gratitude

 This journey would not be possible without the love and support we’ve received from Family and friends. To our parents, we thank you enough for helping shape who we are and believing in us. To all loved ones, we thank you and invite you to continue this journey with us via our ramblings.

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