Hi! I’m Jennifer.

I am a professionally trained chef who put myself through culinary school to follow a life long passion of bringing communities of people together over beautiful, wholesome, delicious food. I complimented my culinary arts studies with studies in plant based culinary arts, functional and integrative nutrition, herbalism, and permaculture because I wanted to understand and be educated on the entire picture of how to produce healthy delicious food. I wanted to create food that is good for the health of the people eating it, the people producing it and the health of the earth itself.

At 25, I received my first autoimmune diagnosis. Since then I have received another, which meant I could not ever eat gluten again. I knew that my health could be improved and my conditions managed by what I put in my body and the food I consumed being the most nutrient dense possible. So I set out on this adventure and built Wild Foods Kitchen to help myself and others who find themselves in similar situations. It is one of my greatest joys to develop recipes that use organic, gluten free, whole food ingredients and also taste delicious.

Wild Foods Kitchen focuses heavily on the quality of ingredients in any dish we make. We use Local, seasonal ingredients whenever we can, and when we can’t, we use the most ethical, regeneratively grown ingredients with a focus on supporting small family farms and growers. Given our love for plants and the medicinal healing qualities of them, our food is always botanically infused and naturally has healing qualities and properties.

Wild Foods Kitchen also does catering, private cheffing, curated dinner parties, custom orders, pop- up markets and special events.

Can’t wait to break bread ( GF of course!) with you!!