Graduated from Le Cordon Bleu Minneapolis in 2012 has been cooking in North Carolina ever since.
Started out at Pinehurst Resort working her way to becoming the Sous Chef of the Carolina Dining Room. Spent 5 years at Pinehurst before moving to 21C Museum Hotels in Durham, NC where she was a Sous Chef focusing on banquets and catering as well as assisting with the Counting House Restaurant. After a year she switched gears to work at Piedmont Restaurant as the Pastry Chef creating custom cakes as well as crafting unique desserts for wine dinners and their local focused seasonal menus. She has spent the last year working for the Crawford Hospitality Group at Crawford & Son as well as Jolie Restaurant both in Raleigh, NC.
She grew up in a small town in Minnesota and the charm of Southern Pines instantly felt like home. Being able to provide a venue for delicious healthy food for this community is something she has always wanted to do. Utilizing local farmers in North Carolina is a driven focus of her cuisine.