About Alivia

Alivia is a multidisciplinary artist with work encompassing movement and breathwork, visual art and storytelling, and culinary event production. Although these disciplines seem separate at first glance, Alivia believes that having the pillars of hospitality, art, and movement as areas to create from is integral to who she is and where she comes from.

Movement

Growing up as a dancer, specializing in ballet and competitive dance styles, movement is the first form of artistic expression she found a home in. Eventually yoga came into the picture, which she now has 12 years of practice in. Her approach to movement is a blend of intuitive flow, creative expression, somatic movement, and traditional yoga.

Education

200HR Yoga Teacher Training, Full Circle Yoga Hawaii 2021

Yin Yoga & Lunar Prana Vinyasa Immersion, Devon Sweeney 2022

Breathwork Certification, Academy of Breath 2025 (in progress)

Visual Art

Throughout primary school, art classes quickly drew Alivia in. Having art showcased publicly at a young age encouraged her to prioritize skills. Her main mediums of focus during school were sketching, dark-room photography, and ceramics. This bled into developing a stronger foundation in graphic design and digital photography. Currently the main medium Alivia uses is acrylic paint in an abstract, figurative style.

Culinary

Alivia has spent over a decade in the restaurant industry. What started as a means of fiscal income quickly became a passion for the connection, playfulness, and deep cultural history that food and beverage service comes with. Her deep dive began in wine, getting a Sommelier certification through the Court of Master Sommeliers. She has had the privilege of working under Michelin and James Beard recognized wine lists. Her experience here allowed her to guide taste with guests in a way that was fresh and unique to the industry itself. She firmly believes that taste is just as much an artistic doorway as movement or visual disciplines. To dive further into the creativity within the restaurant industry, she knew she had to learn to cook at the professional level. Having a small culinary background from her Hospitality degree at Florida State University, she began working from the ground up: assisting cooking classes at a spice shop, working as line cook at an avante garde steakhouse, working with specialty Mediterranean seafood at a Greek/Lebanese scratch kitchen, and then progressing to work as a private chef. She currently works for individual clients, private and public events, travel retreats and adventures, and is working on developing an event company of her own.