About Farm to Fork

Good food has always been a part of my life. From a very young age I was introduced to different cuisines. Both my parents appreciated good food & enjoyed a fine dining experience. I quickly accompanied them to exquisite dining establishments!

The Simple Chef Catering was founded in 2002 & was an outlet for my creativity. My focus was on cultivating local ingredients whenever possible & creating fresh flavorful food. In the spring of 2018, I decided to cut eggs out of my diet for health reasons. This ultimately led me to cut out all dairy as well, thus starting a plant-based diet. I was never a big meat eater, so meat was already out of the picture. My creativity erupted & thus Farm To Fork was born. Cooking plant – base is humbling, exciting & fun.

Working with local farmers is especially important to me. Their food tastes, looks & smells exquisitely better. It also helps local families that maintain the farms as their own businesses. We work with local farms & vendors to source the highest quality, local ingredients & prepare food that is fresh, delicious & sustainable.

Cooking with the season is not only inspiring but also a true pleasure. I look forward to things as they come into season – spring asparagus, summer tomatoes, apples in the fall & enjoy them when they taste best. We let the market drive our menus. Since we have committed to the use of local products our farm to table menu changes with the seasons. We are committed to sustainable and environmentally responsible practices throughout the course of everyday business.

When I am with Mother Nature, I am in awe of her beauty & majesty.