Rebecca trained at Natural Gourmet Institute in New York City, the leading culinary school in health-supportive cooking. She worked at the Jean George restaurant, Mercer Kitchen, and the James Beard Foundation, where she helped award-winning chefs execute dinners. She also worked as a recipe tester developing recipes for two cookbooks.
As a personal chef in New York City, Rebecca’s clients included prominent families, working professionals, famous film directors, and a Nobel prize winner.
Rebecca focuses on cooking seasonal, organic, and local foods. She has experience cooking for various dietary requirements (including nut allergies, gluten-free, and vegetarian/vegan) and particularly enjoys tackling culinary challenges.
Rebecca's love for cooking and entertaining began in her father’s kitchen at a young age. Besides her parent's frequent entertaining, Rebecca’s influences also include a life spent traveling internationally.
Rebecca now lives in Boalsburg Pennsylvania with her son Teddy.