I’ve spent 16 years in restaurants, from serving and bartending to earning my Red Seal. I’m a food-science nerd who loves desserts, plating, and working with local ingredients—fermenting, canning, and curing included.
I cook globally inspired food with balance and detail, drawing on skills honed at NAIT and Edmonton kitchens like the Workshop Eatery and Joey.
Menus shaped to your vision—seasonal, local, and designed for memorable moments.
From fermentation projects to precise plating, I blend science with creativity.
Professional, friendly service that makes guests feel at home.
Chef Becca is amazing!! Would highly recommend her for dinners, she was excellent in every way and the food was delicious!