About Us

I grew up in a family of chefs, and started cooking at a young age. I started working for my father at his French restaurant in Minnesota when I was 12.  I went on to get my certification as a Certified Executive Chef through the American Culinary Federation. I worked in multiple fine dining restaurants in Minnesota, Wisconsin, Oregon and Arizona. While in Arizona I transitioned to working for the Mayo Clinic doing cooking classes for cardiac patients and hospital staff. I  have two wonderful children, and  love doing wood working on the side. I am now excited to bring my skills and experience to you and your family. 

My love of food started with my beloved grandmother when I was 7. She was a true southern woman with a love for southern down home cooking. Once I decided that cooking was both my passion and my  purpose I attended Johnson and Wales University and double concentrated in food service management and event planning. I found a love for baking and had a small side business making specialty cakes and desserts. I am thrilled to bring the taste of the lowcountry to your family and friends.