About Ingrid

Ingrid graduated from St. Lawrence University with a B.A. in English Writing in 1992. She honed her cooking skills as a Sous Chef at the Dahlia Lounge in Seattle, Washington, following her 1995 graduation from New England Culinary Institute. There, she worked for James Beard award-winning chef Tom Douglas preparing innovative Northwest cuisine. With a menu that changed daily and a constant source of specialty ingredients, she quickly developed an ability to creatively conceive dishes on an ongoing basis.

At the opportunity to be involved in a restaurant opening, Ingrid then worked as a Sous Chef under Jeremiah Tower, also a James Beard award winner. Stars Bar & Dining had a grand oyster and shellfish bar, and therefore strengthened Ingrid's skills with seafood care and preparation.

Ingrid has utilized her catering events and cooking classes as venues to refine her own style of cuisine. As Executive Chef at a local winery, she was able to enhance her knowledge of food and wine pairing.

Ingrid's food is influenced by seasonality, Mediterranean cooking and ingredients, and local offerings. For Ingrid, a well-executed and complete dish has a balance of flavors, a contrast of textures, and a presentation that is both artful and natural.

Ingrid lives in Charlottesville with her husband and two children.