I walked away from the restaurant grind of long hours, late nights, and toxic kitchens to work toward sobriety and give myself a real shot at a better way of living. Getting “rescued” did not pull me away from food; it brought me closer to it. It let me return to cooking from a more genuine place: simple, thoughtful menus, seasonal ingredients, relaxed gatherings at home, and hospitality that does not require burning yourself out to make something beautiful.

The rescued chef grew out of that shift and has become a culinary lifestyle brand built on one simple belief: good food should support a good life, not compete with it. As I settled into a more sustainable rhythm, I began to notice what I had been missing: slow mornings, time outside, cooking for people I care about, and actually being present. That is what I want for my guests and clients as well. Through recipes, small catered gatherings, classes, and thoughtful details for the table, The rescued chef exists to create experiences that feel grounded, generous, and human, so you can enjoy the food and the life happening around it.

Beyond the kitchen, the brand is shaped by the places and projects that inspire me daily: time in the woods, slow days in the garden, the ongoing restoration of our 1930s home, and the craftsmanship that comes from woodworking and collecting meaningful vintage pieces. These parts of my life influence the way I cook, host, and design experiences. They show up in the ingredients I choose, the simplicity of my menus, the way a table is set, and the sense of ease I try to bring to every gathering.

The rescued chef blends food, home, craft, and curiosity into one perspective rooted in flavor, grounded in place, and shaped by the small details that make something feel intentional. This is a space for cooking, for inspiration, and for the kind of living that moves a little slower and feels a little more considered.