Chef Rachel’s deep appreciation for fresh, local ingredients was developed growing up in Anchorage, Alaska. This is where she began hunting, fishing and gardening with her dad from a young age. This was her family’s main source of food throughout the year. Rachel loves cooking farm to table style cuisine for her family. Rachel started her culinary career at the age of 19 when she attended and graduated from the Art Institute of Seattle with a Bachelor’s Degree in Culinary Arts and Business Management. While attending school, she worked as a chef in two American Bistro style restaurants in the Queen Anne District of Seattle. Towards the end of her schooling, she began her own private chef business which included cooking classes, private coursed dinners and small event catering. After four years in Seattle, Rachel spent time traveling and studying different cuisines before settling in Long Beach, California. She continues to expand her scope of clientele by studying different dietary restrictions and staying current on evolving food trends.