Zoe brings 20 years of hands-on hospitality leadership to every classroom — from Executive Chef and Catering Manager roles to years spent as a bilingual culinary and food-safety instructor across Maryland, Virginia, Washington D.C., and North Carolina. Native-fluent in English and Spanish, she has built her career on making complex regulatory material clear, practical, and immediately usable in a working kitchen.

Before stepping into the classroom full time, Zoe ran kitchens from fine dining to casual service as Executive Chef, Catering Manager, Culinary instructor and business owner. Managing budgets, vendor contracts, and event logistics for gatherings ranging from 50 to 500 guests. That real kitchen experience is what separates her classes from a textbook reading: she teaches food safety the way it actually shows up on the line, not just the way it's written in the manual.

Now based in Ocala, Zoe is bringing that same standard of bilingual, instructor-led training to Marion County built for restaurant owners, managers, and staff who deserve to prepare for their certification in the language they think and work in.

“I don't just teach the material, I make sure every student in the room, in either language, actually understands why food safety matters.”

-Zoe

Founder, Instructor & Proctor