Chef · Experiential Host · Culinary Consultant
FOOD, STORIES
& a seat at the table
A private chef based in Virginia, working wherever
a table can be set. Plant-forward, farm-driven, designed to be felt.
Chef · Experiential Host · Culinary Consultant
A private chef based in Virginia, working wherever
a table can be set. Plant-forward, farm-driven, designed to be felt.
"My work is plant-forward, farm-driven, and designed to be felt through taste, texture, warmth, and story."
About
I believe a meal is never just a meal. It's the smell of something slow-roasting, the way a table looks when it's been set with care, the conversation that only happens when people are finally, genuinely fed.
I'm the founder of The Conscious Table, a supper club and culinary experience company rooted in the idea that cooking is one of the most powerful ways to connect people to place, to seasons, and to one another. I've cooked for intimate dinners, multi-day retreats in Costa Rica and Virginia, farm collaborations, and nonprofit events.
Work With Me
Each experience is custom-built around your vision, your season, your people.
01
Intimate seated dinners for 4–20 guests. Menus built around peak season, from milestone celebrations to supper clubs. Every detail considered, every dish intentional.
Starting at $125–$175 per guest
02
Hands-on, convivial sessions for curious home cooks, bachelorette parties, and corporate teams. Technique-forward but never intimidating, designed for curious home cooks.
Starting at $95 per guest
03
Full culinary programming for multi-day wellness retreats and brand gatherings. I've cooked for retreats in Costa Rica and across Virginia, handling concept, sourcing, and every meal.
Starting at $175 per guest per day
04
Menu planning, shopping lists, prep guidance, and day-of support so you can be a guest at your own table.
Starting at $250
05
Site-specific dinners on working farms. A signature offering of The Conscious Table, rooted in land and community.
06
Food styling, recipe development, and content creation for food and hospitality brands. Visual storytelling that makes people hungry and curious.
Portfolio
Intimate candlelit dinners, seasonal menus built around milestones, supper clubs designed for lingering.
Site-specific dinners on working Virginia farms, built around the harvest and the people who grow it.
Plates built around what is in season — roasted, preserved, fermented, and dressed simply.
Good to Know
Yes. I handle sourcing, shopping, prep, cooking, plating, and cleanup. You can be a guest at your own table. For larger events I bring help.
Four to eight weeks is ideal so menus can be designed around the harvest. For retreats and larger events, two to four months. Last-minute dates are sometimes possible — just ask.
Absolutely. My menus are plant-forward by default and I regularly build around gluten-free, dairy-free, nut allergies, and preferences. Share anything relevant in your inquiry.
Yes — I've cooked retreats in Costa Rica and private dinners across the Mid-Atlantic. Travel and lodging are billed separately for destinations beyond a two-hour radius.
I'll reach out within 48 hours to discuss your event, ask follow-up questions, and share a proposed menu and quote. A 50% deposit holds your date.
Featured In
Inquire
Whether you're dreaming of an intimate dinner for eight or a full retreat experience, I'd love to hear what you're imagining.
I take on a limited number of events each season to ensure each one receives the care it deserves.
Based in
Virginia, working wherever a table can be set
