I have worked in the hospitality industry for over 25 years, starting as a dietary aide at a retirement residence and serving in restaurants. After going to school, I worked as a journalist, editing a small newspaper in rural Saskatchewan. I have always enjoyed cooking, eating, and working as a journalist was not as rewarding as I hoped it would be. I made the transition into working in kitchens, starting in Banff as a dishwasher with the intention of developing the skills to become a Chef. I worked my way up through the ranks, working alongside some of the best cooks and Chefs in both Banff and Canmore, in a variety of roles from First Cook to various Sous Chef roles and onto Executive Chef positions. While working in restaurants, I operated food-related businesses (vegan food vendor at Banff Farmer’s Market, started a craft hot sauce company, and a from-scratch food delivery company during the Covid-19 Pandemic). During that time, I also worked as a Chef for yoga retreats in Greece and conducted demonstration dinners where I cooked live for guests and gave them tips on how to throw dinner parties. Five years ago, I made the transition into working as a Lodge Chef, starting at a backcountry ski lodge, then spending two summers as the Executive Chef at a big game hunting lodge in Northern B.C., cooking for both guests and staff while managing the butchery of wild game. Over the last two years, I have worked as the Head Chef for The Alpine Club of Canada, overseeing the food program at Shadow Lake Lodge while working as an in-house Private Chef for a luxury villa in Silvertip Heights in Canmore between lodge seasons. Unfortunately, the Alpine Club of Canada has made the decision to change to a self-service model for Shadow Lake Lodge, eliminating the need for a Chef to manage the food for guests and staff. During this transition, I hope to explore more options to work as a Private Chef as I find these environments the most rewarding. I am passionate about culinary arts and will always be a student of food. I have a diverse repertoire that is rooted in from-scratch cooking, using quality, locally sourced ingredients. I thrive in environments where I can express myself through creativity and attention to detail and have an open dialogue with those I am cooking for.

I have worked as a professional chef for the last 14 years, starting in restaurants and using those skills I developed to venture into backcountry lodge cooking, cooking overseas for yoga retreats, onsite catering, and private chef work (creating multiple-day menus for clients and batch cooking/meal planning for families). I am a passionate and thoughtful Chef who focuses on healthy and fun options made from quality, locally sourced ingredients. I prefer intimate environments where I can have an open dialogue with those I am cooking for. I love expressing myself through food and, in general, love to eat!