Born in Wisconsin, Amelia grew up influenced by the intersection of women and food. She attended culinary school in Baltimore when she was 18, which is when she first moved to Charm City

Her career includes being a server at the first farm to table in Baltimore, Chamelon, named to Best of Baltimore 50 Best Restaurants by the Baltimore Magazine.

Other accolades include 50 Best Restaurants in Baltimore during tenure in the kitchen of The Blue Agave, 50 Best Restaurants of Milwaukee during tenure in the kitchen at Crawdaddy Milwaukee and during her time at Jolly’s on Harwood.

Now she is creating something new around her philosophy of matriarchal cooking that was heavily influenced by the many years she spent cooking at the Michigan Women’s Music Festival.

What is a matriarchial cooking philosophy? It is the belief that ingredients, the preparation of food, and the gathering of the community are inextricably linked.

She believes that ingredients should come from ethically sourced and renewable sources and that every ingredient can have a great story.