The Millennial Chef

The Millennial Chef The Millennial Chef- Combining old school culinary traditions with the efficiency millennials demand! She plays a large part in my love for food.

My life has revolved around food for as long as I can remember. I had a home cooked meal with my family every night throughout my adolescence (you rock, mom) and always thought that was the norm until I got older. It wasn’t until then that I truly appreciated the hard work and effort of my Mom & Dad and how they made that possible for me. They always instilled in me how important that was for a family. It was because of my parents that my passion for food was born. I am half Italian, a quarter Irish and a quarter Luxembourgish (yes that is a nationality and a country). I have strong food-forward cultures running through my veins, to say the least. One on hand, I was raised calling tomato sauce "gravy" and pasta "macaroni" and on the other hand, I grew up eating Hamburger stew. Then, my Luxembourgish grandmother, Margot, instilled the precision and simplicity there was to cooking, which she learned growing up in Europe. Whether it was pork chops and mashed potatoes, or a green salad, her food came out perfect. Everything was perfect from the size of the chopped vegetables, to the consistencies of her soups and the sweetness of her pies. Oh and NOTHING was ever lukewarm or cold (how could you)?! The combination of these vastly different cultures makes me a well-rounded chef. It wasn’t until I was living on my own and truly experimenting every night with different recipes that The Millennial Chef became a dream and soon a reality. The Millennial Chef is the combination of old-school culinary traditions, mixed with the efficiency that Millennials demand. I come up with recipes that are easy, healthy, AND delicious. Food is something that brings people together and no matter your socio-economic status, race, gender, or who you love, we can all agree that everyone speaks the language of food. It is what I love most about it. I hope that my recipes find their way to your tables!

September is Su***de Prevention Month and 17 years ago my dad took his own life. This anniversary (which still feels ver...
09/10/2026

September is Su***de Prevention Month and 17 years ago my dad took his own life. This anniversary (which still feels very strange to say) felt a little different for me this year, for a multitude of reasons, but what will always remain is the shock, awe, and sadness that it left on my heart.

Su***de is still heavily stigmatized across the globe, but I do think it’s beginning to become a topic most people can open up about. That’s my hope tonight. Instead of reminiscing on all of the wonderful qualities that my dad possessed (which, for anyone that knew him, that list is endless), I want to use this solemn day and this solemn post as a reminder to not keep anything negative buried inside you for too long.

For anyone who suffers from depression, lost a loved one to su***de, or survived, I hope it gets a little better tomorrow.

I love you today and everyday, my dee, and miss you forever 💔9.9.09

Tell me you moved to Charleston without telling me you moved to Charleston. I’ll go first:
08/29/2026

Tell me you moved to Charleston without telling me you moved to Charleston. I’ll go first:

My new favorite pizza combination. Soppressata, peach, pesto, tomato, mozz! Holy moly this was to die for. The Obstinate...
08/06/2026

My new favorite pizza combination. Soppressata, peach, pesto, tomato, mozz! Holy moly this was to die for. The Obstinate Daughter you’ve done it again.

It’s safe to say Presley Elvis is enjoying his new home! 🐶 🌊 🐚 🐾
07/30/2026

It’s safe to say Presley Elvis is enjoying his new home! 🐶 🌊 🐚 🐾

Some delicious bites from my new town 🥗🦪🥣🍤🥩🦀🦞🐠🍗
07/16/2026

Some delicious bites from my new town 🥗🦪🥣🍤🥩🦀🦞🐠🍗

07/05/2026

First official home cooked meal in the low country! Deconstructed stuffed cabbage skillet. Filling, healthy, and great for meal prep.

Quick recipe: sauté cabbage (and any haggard looking veg you have in your fridge) in olive oil and butter and season with salt and pepper. Add in ground beef and season with more salt and pepper plus cumin and smoked paprika. Then add tomato sauce, paste, Worcestershire, red w**e vinegar, sugar and broth. Simmer for 15-20 minutes then taste for seasoning and finish with parsley. Serve with your favorite grain and enjoy!

Filet, arugula, parm, truffle butter, toasted baguette.
06/23/2026

Filet, arugula, parm, truffle butter, toasted baguette.

The most refreshing salad of the summer. Watermelon, cranberry goat cheese, shallot, cucumber, fresh basil, lime, extra ...
06/14/2026

The most refreshing salad of the summer. Watermelon, cranberry goat cheese, shallot, cucumber, fresh basil, lime, extra virgin olive oil.

One of my favorite summer dishes to make for any occasion, meal, or time of day is my Warm 🍤 Orzo Salad with heirloom to...
06/09/2026

One of my favorite summer dishes to make for any occasion, meal, or time of day is my Warm 🍤 Orzo Salad with heirloom tomatoes, feta, artichokes, cucumber, red onion, and tons and tons of fresh herbs. I make a simple red w**e vinaigrette that pairs perfectly with this and serve it with a crisp glass of white w**e. It’s perfection.

In honor of my Charleston trip this weekend, posting my favorite restaurant of all time, !
05/29/2026

In honor of my Charleston trip this weekend, posting my favorite restaurant of all time, !

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