MEET CHEF REBECCA
she/herI grew up in the San Francisco Bay Area, where my palate was moulded by the vibrant culinary cultures of the Pacific Rim: The earthy, saline flavors of East Asia; the luscious, bright food of Mexico; and the sweet, technicolor produce of the island nations.
BICOASTAL
I had the honor of honing my craft in the renowned culinary scene of California's Wine Country, where each meal was a celebration of freshly harvested ingredients inspired by Tuscan sensibilities and the lush bounty of the Mediterranean. It afforded me the chance to witness the full spectrum of dining experiences, seeing events unfold from planning to finish.
I first visited Maine while attending Smith College. February 2017, I left the redwood groves of Northern California to frolic along the shores of Casco Bay: I served as sea kayak guide and Island Chef at Rippleffect. In 2018, I was promoted to Executive Chef and Food Service Manager, running the kitchen on Cow Island.
green business
While attending Smith College, I participated in the Environmental Studies Concentration in Food and Sustainability. My focus was on building connection through mindful culinary practices. Since starting my private chef company in 2018, I’ve sought opportunities to reduce the environmental impact of my business, to foster the health of our community and the health of our planet.
My menus take full advantage of Maine’s bounty. Premium seafood and shellfish are sustainably sourced from the Gulf of Maine, traveling directly from the boat to your plate. The luscious fruits and vibrant vegetables, rich dairy and free-range poultry come from Maine organic family farms: Six River in Bowdoinham, Bumbleroot in Windham, Frith Farm in Scarborough, and Goranson in Dresden.
food as medicine
Growing up in a macrobiotic and vegan household, my parents introduced me to a wide variety of exciting and nutritious ingredients. Their care around mealtime showed me the positive impact sourcing organic and locally can have on your health, while supporting your neighbors and protecting the planet for future generations.
In 2014, I returned to California, working at the non-profit Ceres Community Project, mentoring teen volunteers in our kitchen as they prepared no-cost healing meals for cancer patients and their families. It was a beautiful demonstration of food’s restorative powers in its ability to nourish the body and to foster a sense of connection and belonging. This has influenced my approach to menu planning. My meals and services are designed to nourish your body and feed your heart, helping you to thrive throughout your celebration week.