Owner/chef of Schola, former executive chef at the Admiral Fells Inn and Henderson Wharf, classically trained at the International Culinary Center (formerly the French Culinary Institute) in New York City as well as in Italy and Sicliy, Mt Vernon resident with husband Alex Brown.

Yelp’s Elite Squad reviewer; Director of Faculty Ministry at InterVarsity USA; author of best-selling book "Moms at the Well," empty nester with Scott; mom to 3 adult "foodie" kids and puppy Haddie, Harborview resident originally from Hawaii, oenophile; gourmet cook and regular feeder of hundreds.

Owner/chef of Chauncey's, Baltimore's leading boutique catering and event planning company, graduate of the Rochester Institute of Technology in Hospitality and Restaurant management and Le Cordon Bleu Culinary Institute; featured chef on the Food Network’s CHOPPED; winner of the Plate It Baltimore; chef for Coachella Music Festival; adjunct professor at Morgan State University in Baking and Pastry; featured chef for MD Foodbank's Weekend Backpacks charity events

Owner/chef of The Heritage Kitchen; formally trained through the Commercial Arts and Culinary Management program and Marriott Hotels internship; former executive chef at The Ritz Carlton, Roy's Hawaiian Fusion Cuisine, and Ouzo Bay; travels the world to cook for distinguished figures including Michelle Obama and Oprah Winfrey; lives in Pigtown with wife Julie and three sons, Gavin, Levi and Kai.

Entreprenuer and owner of Morning Mugs Coffee in Otterbein and Locust Point; formerly in tech sales but now lives to brighten each customer’s day with Baltimore's best coffee and a fun experience.