Having grown up in the San Francisco Bay Area, food has been at the center of Mikayla’s life since she was big enough to chew. Notoriously picky as a child, she relished farmers market visits with her mother, local restaurant meals, and fresh seafood, but did not enjoy french fries until she paired them with honey at 10 years old. Assisting her mother in the kitchen eventually led her to plenty of her own experimentation.

From an after school job at 14 onward, Mikayla held jobs in the kitchen. While studying art and history in Paris, she frequented courses at Le Cordon Bleu, which convinced her to pursue her passion for food full time. After graduation from the University of Florida with a B.A. in History and Art History, she attended the Culinary Institute of America in Hyde Park, receiving an associates degree in Culinary Arts.

Since graduation, Mikayla has worked in restaurants in Florida, Oregon, New York’s Hudson Valley, and finally New York City. Working on a biodynamic winery in Oregon, and in NYC for Chefs Jean Georges Von Richten, Dan Kluger, and finally Dan Barber, she has developed a commitment to seasonality, sustainable practices, local and organic products, and the celebration of high quality ingredients.

Food should be beautiful, sustainable, responsible, nutritious, and most importantly, delicious.