Chef Kimi was born and raised in the sweet, sunny south, growing up with a fly-rod in one hand, and a cast net in the other.  From a young age, she was introduced to the art of southern comfort and the many culinary delights associated with her childhood.  Just ask her about a real 'Lowcountry Shrimp Boil!'  She now resides in the culinary epicenter of Portland, Oregon, where she is constantly inspired by the passionate foodies, seasonality and the great outdoors.  These factors, blended with a passion for nutritional awareness and the Slow Food movement, have created a unique style of deluxe culinary quality.

 Kimi's first job out of high school was picking corn on an Organic farm in Boulder, Colorado.  She spent the next few years fostering a true appreciation for locally grown products, working for a local pie company, a health food store, a coffee roastery and at fly-fishing lodges in both Alaska and Chile. 

 She eventually went on to graduate from the prestigious, Le Cordon Bleu, and spent the next 6 years employed as Head Chef on high-profile yachts in worldwide locations.  This enabled her to work with a variety of global cuisines, food preferences, and within the realm of individualized menu planning.  During this time, she also refined her craft in the kitchens of top Michelin star restaurants including; The Fat Duck (England), The Royal Mail Hotel (Australia), and she helped to open a 'real food concept' Cafe in Melbourne, Australia.   

 These days, she is more excited about food than ever! She has recently completed classes in nutrition and Advanced Food Allergies, and brings a very nutrition-oriented sense to her cooking style.  Choosing to focus her talents on a variety of culinary services, she aims to provide her clients with delicious edible delights, in a fun and enjoyable manner, leaving them with lasting memories and flavors to savor for life.