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. 

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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. 

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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. 

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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.