On building a menu that isn’t brewpub conventional:
There are dishes that are nostalgic to me [Puerto Rican foods she grew up eating], and what I’ve learned going to culinary school. But I wanted a diverse menu that balanced with [owner] George Bregar’s beers.
On being a woman in a male-dominated workplace:
I don’t feel there’s pressure to go out of my way to be a role model. I don’t think it necessarily matters [if you’re a man or woman] if you put in the work and prove you’re capable. I’ve worked with men who couldn’t hack working in a kitchen, and women who kicked ass.
On the tenor of the Company kitchen:
It’s definitely an intense environment. That’s why I fell in love with it. I love the adrenalin. It’s a tight space. It’s hot. [But] when [a cook is] not up to speed, sometimes you have to get loud. We all feel the pressure. We all say things in the heat of the moment. But everyone is cool. There’s no grudges afterward. Overall it’s a pretty quiet kitchen.