Pesha’s culinary expertise is informed by her diverse experiences, including her work in product development, taste testing, and consumer education for Williams Sonoma. This role gave her a deep understanding of the tools and ingredients home cooks rely on, which she integrates into her teaching to make cooking accessible and enjoyable for everyone.

As the head chef for Salvage Supperclub, Pesha contributed to the fight against food waste by creating high-end meals in unconventional spaces, and she has also collaborated on projects in the food and cannabis industries. Today, she focuses on teaching private and corporate workshops and is preparing to lead an intuitive cooking series at the College of Marin in the spring. Her classes go beyond recipes to teach "how" to cook, helping students apply skills and techniques to the broad landscape of cooking.

As a mother, Pesha knows firsthand how challenging and essential it is to make cooking approachable and fun. She draws on her own experiences to help others, especially parents… find ease, joy, and creativity in the kitchen. Whether she’s guiding a busy family toward more relaxed meals or inspiring individuals to experiment with unfamiliar ingredients, Pesha’s goal is to transform the way people experience cooking, making it less about perfection and more about connection, discovery, and delight.