Greet the Team

From my first days in the restaurant business, I have loved the pace, challenges and guest interaction of the hospitality business. From local restaurants in my hometown Arlington, TX to Chili’s in South Austin to the Four Seasons Hotel, Austin—professional, friendly guest service was always my focus.

An opportunity to join the Gourmet Gals & Guys (as it was known then) team in February 2000 as an event planner was just where I wanted all my experience to lead.

To purchase the locally renowned company with my sister, Cymbre, just two years later, really has led to some amazing times and learning experiences. Beginning with learning from leading industry pros already at GGG, to filling my contacts with amazing creative partners who can make any dream come true, to working with businesses whom we have done both grand openings and 25^th anniversaries, to sharing some of the most personal family experiences—weddings, birthdays, anniversaries, life celebrations and more; working for and owning this company has given me more than most people can hope for in a career.

I look forward to sharing what our company can do for you and your special event. They are all so very SPECIAL.

SOME THINGS FEW KNOW ABOUT ME…

I always pick up scissors upside down.

I have a goal to spend two nights in every state park (with electricity) in Texas. Seven down, sixty to go!

I feel as though my career path has been driven by powers beyond me.

Throughout college, I worked at Southwest Texas State University’s (now Texas State) athletic ticket office and I helped execute not only all athletic events, but all special events held at the facilities. We hosted a George Strait concert fundraiser and one of the last Sam Kinison concerts.

After graduating with a Degree in Corporate Psychology with a Minor in Business Administration, I was promptly promoted to Athletic Ticket Manager at Southwest Texas State University where I continued with the athletic and special event production. The World Football League San Antonio Riders set their home in San Marcos and contracted me to be their Ticket/Facility Manager for the season.

I transitioned to the Four Seasons Hotel where I rapidly moved from “graveyard” PBX to Assistant to the Catering Director, Banquets Manager and Conference Service Manager. While at Four Seasons in Austin, I had the pleasure of working with many companies and individuals planning special events as well as coordinating off-site logistics and events.

The only professional conscious decision I’ve made was to partner with the purchase of Gourmet Gals Catering & Events in 2002, and it has been a blessing and adventure beyond words! We’ve been serving the catering needs of Central Texans for over 40 years. I’m very proud of our product and team. Our vendors, creative partners and staff are the backbone of our success. My strong points are logistics, order, and a passion for happy clients. I look at each event as a big puzzle with lots of pieces. At the close of an event, hopefully you get to see the end result of the details flawlessly pieced together to create a beautiful experience.

ANOTHER FACT ABOUT ME…

My first word was “Kitty” I love cats. I am a crazy cat lady and OWN it.

I was raised in northern Ohio where I was exposed to a style of cooking that fused unique global cultures and traditional American influences.  Taking my father’s advice, I joined the United States Marine Corps.  It was there, while traveling the world, that I discovered a passion for cooking and finer foods.  After my honorable discharge, I began my work in the culinary world.  Serving guests and interacting with them, I learned that food is something more than just a means to stay alive; it has the potential to deeply satisfy people on another level.

I began my serious culinary study under the tutelage of star chef, David Bull of the Driskill Grill.  After four years, working every station in the Grill and the 1886 Café, I left the Driskill and began working at Whole Foods Market.  I learned about organics, sustainability, local products, food artisans and managing 50-plus cooks.  Next I became sous chef at the Mansion at Judges Hill where I assisted in catered events and managing a small but determined group of cooks and dishwashers.  My next endeavor was at Kenichi where I rose to Executive Chef.

Throughout my culinary career, the one constant has been my willingness to learn from, and even absorb, my surroundings.

I began working with Gourmet Gals Catering & Events in 2012 and am active in menu planning and event management, execution and overseeing our prep kitchen and exceptional kitchen staff.

I am fortunate to have traveled around the world and dined at some of its finer restaurants such as Bouchon, St. John & El Bulli.

I’ve worked in the restaurant business since 2006 with most of my experience in management. Notably, I was a front of house manager at Bacon in Austin and a supervisor for Starbucks. With retail management prior to that, my focus has been leading service-oriented teams. In 2013 I joined Gourmet Gals Catering & Events where I am fortunate to continue learning and growing with this fun and results-driven team.

I love working in an ever-changing environment, and I enjoy all the stress involved in food production and execution—which makes me perfect for this role with all the events we do!  I strive to learn and better myself so that every time I’m serving food, it’s the best I can possibly produce.

I’m passionate about food and people, and the chemistry of it all. Something wonderful happens when people get together to make and share food.  It’s a primal connection – I think we would all agree on that. Making and sharing food with friends and family provides me the most satisfaction.  Potlucks, dinner parties, Dungeons & Dragons brunches… I live for it.

When I’m not immersed in our high-quality food and event services, I love watching terrible 80s and 90s action movies. And, yes, I also like to get my nerd on with games like Dungeons and Dragons and Magic the Gathering.

Something that many wouldn’t know about me is that I’ve played, modified and repaired guitars for the past 20 years.  I’ve also played in several bands that skew toward the aggressive side of music, punk and metal. (But don’t ask me to play at your special event… my best work is in the kitchen!)