Raised on a fruit and vegetable farm I had access to fresh, seasonal ingredients, and was taught to cook by my mom. Half Italian and half Austrian-Hungarian, she’s an adventurous eater with a knack for making cooking approachable and delicious. I learned creative ways to use parts of foods that are often thrown away. As a captive audience to my larger-than-life Italian grandmother, tales of family, traditions, and gatherings of generations quickly tied me to my heritage and culture through cooking. As a natural performer, creative, and xenophile, my personality easily lends itself to being an engaging chef. I started working in restaurants in high school, and by college I was a server, prep-cook, and sous chef in many Savan restaurants. I worked in Michelin Starred eateries and became a wine enthusiast and mixologist. After college I was a writer and food stylist for a few Food Network shows, as well as some commercials, magazines, and web series.