Chef Michelle spent her childhood summers on the farm with her grandparents where her love for living off the land began to grow. Learning to harvest produce herself seeded an early appreciation for the “Farm to Fork” movement and how much hard work it involves.
Michelle spent much of her culinary career working for Seattle’s beloved vegetarian restaurant, Cafe Flora where her appreciation for plant-based cooking really developed. She tries to emphasize the produce on the plate, especially when local, even in a non-veggie dish. Michelle feels as though it’s very important to get your guests familiar and comfortable with a broad variety of fruits and vegetables. Moving on from Flora, she moved on to be the Lead & Demi-Sous of restaurants such as Canon: Whiskey & Bitters Emporium, TASTE, and the sustainable on-site catering company Bon Appétit Management Company.