Casey started her culinary degree post majoring with an Art History and English degree from Pitzer College. Her first kitchen job was working at Providence restaurant, where she fell in love with the elegance and sophistication of French and Japanese cuisine. After Providence, she furthered her culinary education at Red Medicine, honing her understanding for aesthetic plate up and locally sourced ingredients. Casey travelled to Sydney, Australia cooking and continually discovering the flavor profiles she loves most. Two and a half years ago, Casey self-funded her first brick and mortar, Banh Oui, in the heart of Hollywood. Banh Oui has made a splash with coverage in popular publications like the LA Times, Eater, LA Weekly and LA Magazine. Casey hopes to open several Banh Oui locations within the next five years.