Kymberli came in to the hospitality industry 30 years ago, not expecting that it would take hold of and cause her to recognize a passion about food, wine, and service that has never let go of its grip. She lives for sharing her expertise with others to make the experience for the guest memorable, and to develop the staff to be their best, no matter what the venue is that she may be working in.
Striving to always be part of a team that thrives on creativity, has license to explore new ideas and concepts, and isn’t afraid of trying something new, Kymberli has worked for corporate and privately owned hotels and restaurants throughout the United States, such as The La Jolla Beach and Tennis Club, The Handlery Hotel, and most recently Evans Hotels and The Lodge at Torrey Pines. She has enjoyed working for everything from “mom and pop” shops to Five- Diamond resorts. She earned her sommelier certification in 2012, and continues to expand her knowledge. She has also spearheaded internship programs for international students wanting to learn about the hospitality industry. At each venue, she has led the training programs for front of the house staff, and has successfully assisted in opening over 10 new concept restaurants throughout California, Washington DC, and Virginia.
Her recent focus has been on bringing “farm to table” and use of local ingredients to the attention of the public and be a part of the growing culture of “green and organic” properties. She has also become happily involved in the local craft beer and hospitality communities.
Joining Kitchens For Good has given Kymberli the opportunity to experience and be a part of a collective of people genuinely concerned about making sure that, not only do we utilize millions of pounds of good food going to waste, but that we also provide training and a solid foundation for those who have experienced challenging times, to have a way to learn and excel, and make forward progress in their lives.