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When I was 12, my dad signed me up for an annual subscription to Harper's Bazaar. As I flipped through the pages and tore out my favorite spreads, I discovered that there was something magical about magazines. I couldn’t pinpoint what it was — whether it was the beauty of Jennifer Aniston in a black Tom Ford gown or the interesting insights of the fierce and fashionable — but I knew I had to be a part of it.

While attending school at Wagner College to pursue a degree in English Literature and Journalism, I held internships at online publications and national magazines such as Cosmopolitan and Marie Claire. After a few months freelancing post-graduation, I landed a beauty assistant gig at the magazine where it all started: Harper's Bazaar. After my contract was up, I moved to Self, where I learned the true beauty of seeing your name in print and seeing a story through from start to finish. After a year there, I left my post to give freelancing a real shot.

During my time as a freelance writer, I saw my name in dream publications like The Cut, Racked and Fashionista. I published a print essay about my dad’s death after being diagnosed with Huntington’s Disease. I even surprised myself, writing a play with my longtime friend and roommate, Julia Karis, which earned positive reviews and won Best Comedy at the 2019 Capital Fringe Festival.

Looking for a sense of stability, at the start of 2019 I accepted a position as UsWeekly’s Style & Beauty Editor. For two years, I covered red carpets, beauty trends and everything else related to celebrity style, racking in millions of views and ranking top in SEO.

With a newfound respect for fast-paced digital media coverage, I’m back to freelance writing for favorite publications like Allure, Byrdie and Hair.com.


 Beyond writing...

When I’m not testing out the latest beauty trends or writing about personal experiences, you can probably find me watching a Turner Classic Movie special, reading a NYC-based book or in the kitchen attempting to perfect my latest favorite recipe, which is currently the Smitten Kitchen’s Corn Salad.