Hi!

I am a Vegetarian Chef and Business Consultant newly relocated back to my hometown of Richmond, Virginia.  For over the past decade, I’ve been fortunate to be a part of amazing projects in New York City:  Executive Chef at wildly popular and groundbreaking vegetarian restaurant, The Butcher’s Daughter (Soho, Manhattan), Gastronoma at acclaimed and truly delightful French bistro Buvette (West Village, Manhattan), Co-founder of the pioneering hand-crafted pickling company Brooklyn Brine (Greenpoint/Gowanus, Brooklyn), and creator of the underground pop-up supper club The Wildest.  

As a restaurant consultant, I launched The Orchard Grocer, located next door to MooShoes at 78 Orchard Street (NYC).  I designed a vegan, gluten-free friendly and palm oil-free menu for breakfast, lunch, pastry and grab-and-go. We also carefully curated a grocery store with all the latest and greatest in vegan products including an epic array of nut-based cheese. Carrot lox and Beet-brined reubens! 

Another highlight of my consulting work has been creating healthy plant-based food, juice and smoothie menus for the award-winning juice bar, Pressed, in the Beacon Hill and the South End (Boston, MA). Pressed grew from one small location to regional distribution in Whole Foods Markets in under three years --  and still serves my forever-favorite Avocado Toast and Moringa Smoothie recipes. 

Most recently, I led the development and opening of Hatch Local Food Hall (Richmond, VA). Hatch Local Food Hall is the first venue of its’ kind in the Richmond area and features 8 local vendors, a grab-and-go market, coffee bar, full-service cocktail bar, private event space as well as indoor and outdoor dining areas.  Our “local” represents the best of what a restaurant could be — delicious food, beautiful space and exciting programming. It also seeks to answer some bigger questions about how to challenge the restaurant industry and the businesses operating within it to adapt, evolve and improve in order to thrive. In that way, it is so much more than a food hall. From construction oversight to writing the mission statement, I drove the opening and developed a Food Hall business model — a model that is inclusive, sustainable, smart and innovative.

You can learn more about all of these projects by visiting my press page!

As a private chef I provide clients short and long term meal-planning services, design menus for small and large-scale parties and specialize in teaching small group workshops. If there is something that you would like to learn more about, please reach out through my contact page.  

In the other hours of the day, I love to try new foods while travelling, read science fiction, hike and practice yoga.  I split my time growing up in Richmond, Virginia and Bar Harbor, Maine. I attended Wheaton College in Norton, MA and studied Literary & Cultural Theory.  Oh, and I'm a Taurus.