I grew up in Traverse City surrounded by the cherry orchards, fresh water, and of course, lots of snow. My family embraced Northern Michigan: tending a garden through the seasons, going to the Cherry Bowl Drive-In, tubing down the Platte, becoming a 'Cherry Princess' in first grade, building a float in my parents barn, finding every sledding hill during winter, and of course, visiting the sand dunes regularly. 

After high school though, I could not wait to explore the world beyond Michigan. What started as a job opportunity in South Florida turned into a 13-year adventure working as a chef on luxury yachts and charter catamarans along with my husband Shawn as the captain, all over the world. My kitchens were often moving, my ingredients were always changing, and my guests were on the vacation of a lifetime — which meant every meal mattered. Whether we were anchored in the Mediterranean, island-hopping in the Caribbean, or exploring remote areas in French Polynesia, my goal was always the same: create a beautiful meal that brings people together. 

Traveling taught me how to be adaptable, creative, and resourceful. I learned new techniques from different cultures, cooked with ingredients I’d never seen before, and figured out how to make delicious meals in tiny galley kitchens while the boat rocked beneath my feet. Every new place brought a new appreciation for local ingredients that were in season and packed with flavor. More than anything, I learned how personal food can be — especially when you’re cooking for families and groups who are making memories together.

After so many years on the water, I felt the pull to come home when my brothers started families and I wanted to fully embrace my auntie era. Traverse City has always been in my heart, and returning here feels like coming full circle. Now I get to cook in the place that raised me; using the incredible local ingredients grown by the farmers and producers in this region. 

My cooking today blends everything I’ve learned around the world with the simplicity and freshness of Northern Michigan Produce. I love creating exciting, thoughtful dishes that feel special without being overly complicated — meals that fit the moment, the people, and the season. I work directly with local producers and farms to make every meal a true local experience. 

Whether it’s an intimate dinner, a small gathering, or a week-long stay with a family on vacation, my goal is the same as it’s always been: to make food that feels personal and memorable while bringing people together.