Hello, I’m REBECCA
she/herI grew up amid dappled sunlight and blackberry patches in the apple orchards of Sebastopol, California. Time with loved ones meant gathering together in the kitchen. My mother's extended family would come for dinner — my Aunt Laurie and Uncle Danny always arriving with fresh eggs and a basket of vibrant vegetables from their garden in tow. Family dinners, Thanksgiving, Passover — they would start hours before the meal, loved ones arriving early to visit in the kitchen, laughing and singing together as we cooked.
My father, who studied at the Kushi Institute of Macrobiotic cooking, brought quiet intention to every meal — introducing me to an array of Japanese ingredients, from yama imo and sautéed lotus root to fried mochi, and always, always brown rice. He would tie kombu into little bowties for my preschool lunches.
Growing up, I had no idea I would someday be a chef. I just loved food and wanted to know everything about it. When we'd visit cousins in San Francisco, I'd run into every restaurant we walked past, collecting menus to study intently on the car ride home. While middle school friends were watching Disney Channel Original Movies, I was watching Iron Chef and Good Eats. We didn't have the money to eat out much, but no expense was spared when it came to shared meals. I read cookbooks voraciously and developed a palate and a sensibility entirely self-made, in a family that lived to eat and loved to gather.
Wine Country
After college, I had the honor of honing my craft in the renowned culinary scene of Northern California's Wine Country, where each meal was a celebration of freshly harvested ingredients inspired by Mediterranean sensibilities and the lush local bounty. I witnessed the full spectrum of dining experiences, seeing events unfold from thoughtful planning to the final lingering sip of wine.
In 2017, I left the redwood groves of Northern California to frolic along the shores of Casco Bay and working as a sea kayak guide and island chef. In 2018, I stepped into the role of Executive Chef and Food Service Manager at Rippleffect, running the kitchen on Cow Island, cooking breakfast, lunch, and dinner for up to 130 participants, and catering lobster bakes for corporate retreats on the weekends. It was demanding, joyful work, and it taught me how to hold a kitchen steady under any circumstances.
It was during my summer on Cow Island that Maine became home.
With the arrival of winter, I left the island and started my own private chef business, offering culinary services for busy families, and for intimate, multi-day luxury weddings and retreats, collaborating with organic family farms, oyster farmers, sustainable seafood vendors, and events professionals who were kindred spirits looking to bring a mindfulness and intentionality to mealtime that fosters warmth and connection.
Food as Healing
Before moving to Maine, I spent time at the non-profit Ceres Community Project, mentoring teens in our kitchen as they volunteered their time to prepare no-cost healing meals for cancer patients and their families. It was a beautiful demonstration of food’s restorative powers and 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.
What My Clients Say
"Rebecca is an artist and food is her medium. Farm to table, boat to table — always fresh and local. Rebecca's offerings are lovingly crafted with an eye to taste, color, texture and balance." — Nan, Waterford, ME
"She helped us so much with our menu and navigated our guest diet restrictions and my own dietary restrictions with ease to create a delicious dinner everyone enjoyed. Rebecca even sourced food from the nearby farm we had worked on, which meant the world to us." — Laurel, Winter Harbor, ME
"Rebecca was a dream to communicate with and brought so much light and joy to each meeting we had. She moves through the day with a natural rhythm, ebbing and flowing seamlessly." — Lana, Sunflower Events ME
"Her ethos of using fresh produce at the height of their season and devotion to minimizing the environmental impact of the events that she caters were two factors that made me feel super secure in going with Food Love Laughter." — Jackie, Cape Elizabeth, ME
An Invitation
If you’re planning an intimate celebration in Maine and are drawn to seasonal, sustainably sourced cuisine infused with Californian brightness, and served with thoughtful, grounded care, I would be honored to cook for you.
Let’s set a table that feels like home.