A lawyer by training in Malaysia, Tracy re-invented herself when marriage brought her to Boston in 2003 - acting on her long-standing interest in healthy cuisine. As a child, Tracy lived off the produce of her family's vegetable garden, and today she uses organic, natural ingredients, making her own spices and stocks as much as possible.

       Since graduating from Boston University's culinary arts program in 2006, where her instructors included Jacques Pepin, Michael Leviton, Cindy Salvato and MaryAnn Esposito, Tracy has served functions for non-profit organizations she met through her own volunteer work, while adding a range of healthy Southeast Asian and Indian offerings to the choices available to personal chef clients in the Boston area.