Hargow

It took six years of working as a graphic designer and studying for my marketing degree from Concordia before I realised my dream of working with food. After getting my B.Comm I went to teach English in Taichung, Taiwan for over a year in order to earn enough money to go to the New England Culinary Institute in Vermont. My first stage was at Le Passepartout with James MacGuire in Montreal and after that I worked for Ming Tsai at his Blue Ginger restaurant in Boston for two years. For the last few years I've bounced from various Montreal restaurants to Nantucket Island to an organic wasabi farm in Vancouver Island and back to Montreal where I'm looking to buy a farm in the area with my boyfriend who is also a chef.