Chef Makenna Hale

I have extensive knowledge in both vegan and gluten free cooking and baking. I love all types of food and enjoy creating inventive flavorful dishes.

I have been plant based and working in restaurants since I was a teenager- I'm also a classically trained pastry chef!

As much as I love sweets I am health conscious and have a basic understanding of nutrition and how to balance a meal properly.

I’m originally from the Pacific Northwest so I was fortunate to have learned how to cook by drawing inspiration from seasonal and regional ingredients. I think it’s important to limit our waste and am always looking for ways to repurpose vegetable “waste”. I also enjoy homesteading practices: canning, pickling, making jams and jellies- I’ve even brewed my own kombucha. Outside of the kitchen I’m passionate about sustainability, gardening and trying all the vegan restaurants in the city.

After working in restaurants for so long I was ready for a change of pace so a few years ago I shifted into vegan restaurant consulting and private chef work. I’ve had the opportunity to contribute to the recipe and menu development of some great restaurants in the city, as well as cook for many wonderful families.

Along with my cooking experience I'm also knowledgeable in food costing, price comparison, menu planning, prep scheduling, food safety, vegan ingredients and allergies.