Chef Mary is a food historian and award winning chef specializing in nose to tail world cuisine with over twenty years experience cooking in a primitive and traditional way, over open fire and with low heat, utilizing every part of the animal.

Her innovative approach not only eliminates waste but also celebrates the full range of flavors and textures that each animal offers. Her culinary philosophy is rooted in respect for tradition, combined with a creative flair for innovation.

Her dishes artfully blend global flavors, reflecting her deep understanding and appreciation for diverse culinary cultures. Her commitment to sustainability goes beyond the kitchen. She works closely with local farmers to source ingredients ethically and responsibly, she grows a variety of culinary mushrooms, forages for wild herbs and uses proteins only from organically fed, sustainably raised animals.

Through her cooking and advocacy, Chef Mary inspires others to embrace a more mindful approach to food, one that honors the environment and the animals that sustain us.