Chef Meg started her professional life as a Financial Advisor with Merrill Lynch and Smith Barney. After five years, Meg decided to pursue her passion for cooking.
She attended Le Cordon Bleu in Pasadena, CA at night and worked the stock markets during the day. Being a constant on the President’s Honor Roll throughout her training, she was honored to work in a Michelin Star kitchen in Los Angeles, Ortolan, with famed Chef Owner, Christophe Eme. After an exhausting but highly rewarding journey, Meg started her catering business to a warm welcome from friends to former clients.
To read Meg’s story in the Daily Breeze click here.