Chef Renee Weigel

I grew up outside of Harrisburg, PA which is surrounded by a strong agricultural community. As a family we cultivated, picked, and preserved most of the foods we ate like gooseberry jam, pickled beets and dandelion wine. 

I started in the restaurant industry when I was a kid and then eventually worked my way up to renovating and reopening one before graduating. I attended Drexel University's culinary school in Philadelphia on scholarships.

As part of a work study program, mentoring students in West Philly, I noticed a lack of nutritious lunches and food awareness in the schools. So I became a culinary instructor teaching children how to be confident with cooking. 

Before graduating college, I started a personal chef business creating customized meals and private dinners. This avenue has allowed me to highlight seasonal and sustainable ingredients in my dishes while supporting local farmers.

What I enjoy most when I’m not in the kitchen is hiking with my dog, seeing live music and traveling. Some of the best times I’ve ever had were simply sharing stories over coffee or a plate of food!