Chef / Owner
During family gatherings I was drawn to the kitchen. I was in awe of the sights and smells; blistering tomatoes into sauces, flour kneaded into dough balls, you get it. I grew up with my great grandparents owning restaurants, taverns, and dance halls; needless to say this industry is inside my blood.
I found a love of running once I began high school. Running gave me a new direction during those transformative years; speaking of being competitive, I won myself two state titles. The success I had in high school allowed me to receive a scholarship and run for Iowa State University. Along with running everyday in Ames Iowa, I graduated with a degree in Hotel, Restaurant Management and in 2012 I moved to New York City to get the culinary technical background I was looking for at The Institute of Culinary Education. It was my stint in New York at Northern Spy Food Company that honed the importance of authentic professionalism into me.
After some time in NY, I traveled to the other coast and spent time in Washington on Lummi Island at The Willows Inn foraging, harvesting, and looking at food through a different lense. Coming back to the Midwest I held positions and leadership roles at Spoon and Stable and Tilia in Minneapolis along with Milwaukee staples such as Circa 1880 and Ardent. I lastly spent time working in Green Bay at Three Three Five executing bespoke events.
This industry has shaped my life and I am eager to share my vision of Bartlett, an authentic catering company where events are created specifically for each client with the season in mind.
shaved pear & apple. sunflower butter. manchego. chives. honey citrus vinaigrette.
grilled watermelon. pork belly. green curry sauce. jalapeno. Radish. Cilantro.
* seared halibut. cured fennel. pickled green apple. lemon butter. shiso. basil.
* Roast Pork Loin. chimmichurri.
poached pear. shallot. blue cheese. radicchio & endive. pecans.
smoked carrot. farro. feta. spinach. toasted almonds.
corn succotash. mussels & mussel broth. fennel. orange segments. saffron. corn bread.
Duck cassoulet. navy beans. andouille sausage. tomato.
roasted cauliflower. lemon. parsley. chili flakes. anchovy aioli. brown butter bread crumbs.
roman gnocchi. chicken confit. lemon. rosemary. pine nuts.
* seared scallop. parsnip. celeriac mostarda. pickled mustard seeds. watercress.
* beef tenderloin. coffee crust. roasted mushrooms. rosemary.
grilled asparagus. fried sticky rice. pickled spring onion. pea shoots. mushroom sesame vinaigrette.
crab crepe. creme fraiche. pine nut milk. pine nuts. chives.
fresh tomato goat cheese tart. honey. thyme. preserved tomato. mixed greens.
* lamb loin. yogurt. spiced oat crumble. dandelion greens.