Create an AMAZING Meal Experience for Your Guests
When You Are Food And Flavor Obsessed But Still Need To Meet Various Dietary Needs & Complexities
A truly unique experience for your guests
Wellness retreats, winery events, social gatherings, meeting & work events
A Different Approach To Private Catering
There is nothing quite so intimate than sharing a great meal with friends, loved ones, colleagues or even strangers and I am constantly looking to recreate memorable experiences built on the foundation of a delicious, nourishing meal.
I have spent many, many, many countless hours in the kitchen from such a young age. My family time was always spent around the kitchen table. Our way of showing love was and is through food. Our recipes were always from scratch and since I have grown up my passion for food and flavors has continued to blossom.
I have traveled the world and lived overseas always searching for local cuisines, herbs and spices as well as pairings back to wine or beers. I am fascinated by incredible, indulgent and decadent flavors and seemingly effortless preparations.
After working in the corporate world for 12 years, I went back to school for Nutrition to educate myself on the science behind nourishment so that I can incorporate it into my recipes and meals. It has been an amazing journey and also sets me apart from other chefs or experiences out there.
I have also completed my certification for Holistic Herbalism as well as forage for my own wild ingredients in my local landscapes. This allows me to bring the freshest and more nutrient dense foods to the table.
With my Masters of Science in Holistic Nutrition as well as herbalism, it gives me the advantage of being able to truly understand how to incorporate and address any dietary needs and restrictions for clients. As well as how to give those in need a beautiful meal that satisfies and leaves them feeling great!
I serve everything from family style meals to plated courses paired with wines and beers. I understand the nuance of bringing flavors together that compliment and don’t compete with one another.
With my partner, Travis, who is an outdoor educator and wilderness first responder, we are able to offer unique experiences in beautiful spaces where we hike and even gather wild foods and return to a beautiful meal and pairings with vineyards and breweries.
If you are interested in collaborating with us on a private chef event or experience please reach out, we would love to work with you!
Chicken Liver Mousse, Rosemary & Sea Salt Olive Oil Shortbread
With Trisaetum Brut Rose
Ora King Smoked Salmon on Nettle Potato Waffle, Lemon Confit Crème Fraiche, Ramp Leaf Oil, Zaalouk and Sturgeon Caviar
With L’Unami Sauvignon Blanc
Dungeness Crab Toast on Sourdough Focaccia, Roasted Bone Marrow Butter, and Radish Sprouts with a Yuzu Miso Vinaigrette
With Flaneur Chardonnay
Beef Tenderloin Carpaccio on a Red Sorrel Leaf with White Truffle Whipped Butter, Crispy Onions, Chives, Smoked Salt and Cured Egg Yolk
With Anne Amie Gamay Noir
Roast Lamb on Sweet Corn Tamale with Mole, Arugula Lime drizzle and crushed Hazelnuts
With Nicolas Jay Pinot Noir
Turkish Coffee Chocolate Flourless Cake
Rogue Creamery Cambozola and Smokey Blue
With Burner Carmenere