Chef in Virginia Beach, Virginia

Hi! I’m Heidi! My culinary career is driven by a passion for fresh, local, and seasonal ingredients. My culinary skills were honed over 30 years working in all facets of the restaurant industry as my experience in kitchens began as a child, alongside my mother, an executive chef and restaurant owner. As an adult in fine dining restaurants, I gained skills of efficiency and time management and built an extensive knowledge of wine varietals and pairings. Later, I served as a Personal Chef exclusively utilizing ingredients from local farms. I also implemented and led community cooking programs for busy families and college students. Currently, via Aramark, I oversee a Plant-based station for a university dining hall which I developed. I’m also catering chef for daily and special events. Raised in a multi-ethnic and multi-generational home, I learned culinary traditions from around the world including American Southern, Mexican, Mediterranean and beyond. My passion for healthy food today is built upon those traditions as well as my personal experience of reversing ailing health during my mid-thirties when I truly discovered the value of whole, unprocessed foods. I learned to grow and ferment my own vegetables, brew kombucha, sprout micro-greens, and forge relationships with local farmers to expand access to healthy ingredients. I found great satisfaction in recreating favorite dishes in a sustainable, health supporting way. Moving forward, I am eager to continue inspiring others to eat more fresh, local food while connecting farm and community. My speciality is farm to table, seasonal & local cuisine. I also am well versed in whole food plant based cuisine as well as raw vegan and green juicing. What can I cook for you?