Culinary bio
I’ve been cooking all my life, and it’s a skill that is woven through my story in the most interesting and unforeseen ways.
My first professional cooking job was for an off-grid hunting and fishing lodge in the Idaho wilderness, a decade go. Serving up the catch of the day – from sockeye salmon to autumn orchard bear (as sausage and gravy, with bear lard biscuits!), alongside wild berry preserves and fresh-picked garden fare, was a tremendous culinary adventure! Everything else we needed was flown or boated in. Every bite was made from scratch.
An awakened interest in real food took me on a deep dive into organic farming and home gardening. On top of the magic of watching food grow, the dirt-to-table culinary experience is priceless, and I’ve tried to replicate nature’s abundance and variety in my cooking style. Vegetables can be delicious! Soil is life!
I’ve done a lot of work over the years for sailing teams at regattas, and I was invited to be a chef for the US outfit competing in the 37th America’s Cup, held in Barcelona in 2024. For two years our very small kitchen crew served up to 180 team members daily, moved our kitchen across the ocean (from Pensacola to Spain), and got to experience a whole new culinary culture. The way Southern Europeans mix exquisite food and relaxed socializing is aspirational!
Heartfelt food is a necessity, a joy, a moment that feels like home — but it’s also a lot of work. My service elevates every dish, while covering the logistics and details of niche client needs. From sourcing ingredients in a new city, to finding my way around an unknown kitchen, to making something I’ve never tried before, there’s an adaptability and make-do-attitude that brings it all together.
Endorsements
“Chef Fiona first impressed me at an event where she cooked for a small team of twelve. Her culinary skills shone through in dishes like fresh fish, perfectly cooked steaks, and an unforgettable mango salad. She was meticulous with timing, and the food was simply exceptional.
“We later brought Fiona onto our America’s Cup team as we began building our program. We needed skilled, reliable people in every department, and she was the perfect fit. Working alongside one other chef and a very small kitchen crew, her talent reached new heights. She maintained professionalism, delivering consistently outstanding meals, and provided the energy our team needed to perform on the water.”
Terry Hutchinson
President of Sailing Operations
American Magic
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“Fiona kept our entire America’s Cup team fueled through a demanding campaign, cooking daily for more than 150 sailors and shore crew. The food was consistently excellent and the standard she held herself to was remarkably high.
“Running a kitchen at that scale in a high-performance team environment requires organization, reliability and serious work ethic. Fiona delivered on all three every day. Her kitchen became an important part of the team culture – something people genuinely appreciated and relied on through a long and intense campaign.
“She absolutely spoiled us. Any team or client working with Fiona will be in very good hands.”
Tyson Lamond
Chief Operations Officer
American Magic
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