Chef Maighdlin Ellingson

I grew up surrounded by the serene nature of the Pacific Northwest—the rolling hills, the salty coastal air—and that landscape shaped my passions from a young age. Some of my most cherished memories are crisp morning forages for chanterelles with my dad and long summer afternoons picking berries across the Willamette Valley. I began my culinary career as a private chef, crafting personalized experiences for clients before working as a sous chef for a short time in Oregon, where I refined my techniques and developed a deeper respect for seasonal, locally-sourced ingredients. After that, I moved to Los Angeles, eager to explore California’s vibrant culinary scene. My time in New York also shaped my approach—six years spent in Brooklyn working as a private chef, immersed in the city’s abundance of food and wine, further deepened my culinary knowledge. Through all of these experiences, I’ve learned that the way we engage with our environment has the power to heighten our senses, shift our perspective, and transform how we connect—with our food, our surroundings, and each other.