Where did you grow up?
Western Indiana, just north of Indianapolis. It was rural, country, and beautiful.
What did you study/what were you interested in?
In college I studied Hospitality and Tourism. I knew that I loved people and travel. Later I spent three months backpacking in southeastern Asia by myself, and that’s when I fell in love with the connection that can happen around the table.
What were you up to before Cardinal?
I worked at Charlie Trotters in Chicago for a chef who pioneered the farm to table movement in fine dining. I deviated from that path and did international development work and that actually took Dean and I to India and Italy. Then we moved to New York City and I continued development work. But I missed food and hospitality, everything I was interested in came back to that. In New York I worked for the restaurant Per Se. I started as a food runner, server, expeditor, and then I was the culinary liaison, which is a position that works hand-in-hand with the chef every day.
What do you do at Cardinal/elsewhere?
At Cardinal I wear many hats. I oversee a diverse team and help run day-to-day operations. My goal is to make people feel proud, happy, and fulfilled while they’re here.
I’m a new mom to Jack, which is amazing. I enjoy being outside, trying our hand at the garden. We care a lot about how food grows. I think I am happiest when I can sit in a south-facing window, drink a cappuccino, and read a leisurely magazine.
