I started a small restaurant in a rural community with my partner, Hannah, after we lost our conventional restaurant jobs amid the pandemic. We took the big step from Rhode Island to Colorado in the pursuit of creating a positive and well-balanced work environment with the love of homemade food at its core.

Having met in a restaurant, we fell in love with food and our shared commitment to treating ingredients with the care they deserve. I've had the privilege of training in various kitchen cultures and cuisines in the northeastern United States. After returning to the restaurant scene in Rhode Island, I was hired on the opening staff of a new restaurant. That's where I met Hannah. She comes from a family of culinary educators, and we connected instantly over our passion for food. We witnessed the grotesque amount of waste and mistreatment that is often created in restaurants in the name of profit. When the pandemic hit, it was necessary to us that our path ahead was paved with good intentions.

We set out to leave the grinding, 100-hour work week behind and found solace in a small, up-and-coming community in rural Colorado. Having little more than our dog, a moving truck, and a dream, we were focused on creating a business that supported our community healthfully and honestly. Sharing our love for food with others is of the utmost importance to us. We hope to evolve our business to provide the best locally sourced, sustainable, and ethical foods to our surrounding communities.