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 or hunt 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! All other ingredients were flown or boated in. Every bite was made from scratch.
An awakened interest in real food took me on a journey 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 for sailing teams at regattas, and I was invited to be a chef for American Magic in their campaign for the 37th America’s Cup 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 Barcelona), and got to experience a whole new culinary culture. The way Southern Europeans live for exquisite food along with relaxed socializing is aspirational!
In 2026 I opened my own LLC, based in Seattle. I provide high-end personalized meals for private aviation trips, and offer specialized culinary experiences for in-home dinners and small events.
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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“I’ve been having some of the best meals of my life.”
Ian Hill
Owner of Sittella
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