After a lifetime of providing elaborate feasts for family and friends and working as a professional event director for many years, I finally decided to take a leap and began work as a personal chef. I am primarily based on Nantucket Island, but also spend the winter months on the tiny island of Bequia in St. Vincent and the Grenadines, running a restaurant with my husband.

My culinary influences are wide and varied. I grew up in a family who took eating very seriously. My first cookbook,Craig Claibourne's Kitchen Primer, was a gift from my extraordinary grandmother Marjorie, an organic gardener, avid home cook, gifted teacher, and major influence in my life. Grand dinner parties featuring “creatives” of every variety were a common event in our house growing up as my artist mother also knew her way around the kitchen quite well. 

I began with baking in grade school and turned to vegetarianism as a young teen. I worked in a small natural foods store and started cooking in earnest. Travel throughout Europe and Asia in my early twenties opened my eyes even further to the vast and beauteous world of eating. I eventually became the owner of that small natural food shop and from there experimented with all aspects of food and cooking, including baking, fermentation, preserving and hunting/gathering.  

I cook for my clients with experience, knowledge, and joy. My strengths lie in fresh, local, delicious, clean, and beautiful food.

In addition to cooking and baking, I am also an avid cookbook collector and occasionally write about food (among other topics!). I love traveling, being on or near the ocean, reading, word puzzles, funky embroidery projects, and spending time with various extended family, friends, and beloved rescue mutt, Pepsi. In addition to the Bequia restaurant, my husband runs a seasonal raw bar and clambake company on Nantucket, The Raw Bar Yoho. I also have a chef son and a daughter pursuing her PhD in literature.