I graduated from Johnson & Wales University with BS Culinary Nutrition focusing on cooking for families with their own dietary thumbprints. While at school I worked in a variety of restaurants and hotels such as The Langham Hotel and Chez Henri in Boston, and the 4-diamond The Spiced Pear, in Newport RI. While in New Hampshire I worked on a small organic farm, Kate Family Farms, giving me an appreciation for the hard labor put into growing and caring for food.
The summer after graduation I cycled across the country with a program, Bike & Build, raising money and awareness for affordable housing. Once on the west coast I could not leave and found my home here in Seattle. After working at Cantinetta, making their fresh pasta and curing their sausage and salumi, I opened Junip Foods. Influences from professors, friends, and co-workers, as well as personal insight opened my eyes to the disconnect between the common person and their food system. Being connected to local farms, a wide variety of people, and having knowledge of many lifestyle and culinary cuisines offered a unique opportunity to close the disconnect. This sparked me to open a personal chef and catering business, whose goal is to enhance and appreciate the diversity, beauty, and wealth of our food system.