Zoe’s love of food began as a child growing up on a sailboat, sailing the world with her family. This allowed her to experience and appreciate foods of all different countries and cultures. She attended the Culinary Institute of Canada on Prince Edward Island, and graduated with a two year culinary arts diploma. Upon that she worked in kitchens on Nantucket, The U.S. Virgin Islands, San Diego and Washington State. She feels most connected to seasonal, farm to table food featuring global flavor profiles with an emphasis on sustainable and ethical growing practices. Her love of food and travel have since cumulated into private chef work, where she feels most inspired.