Food, in all its forms and complexities, has always been a part of Kadie’s life. Interested from a young age, she pursued a formal education at UCF’s Rosen School of Hospitality Management. In 2009, she had the privilege to study abroad in Florence, Italy where she found a new appreciation for the natural beauty within each ingredient and the importance of sourcing locally. After spending over a decade in the restaurant industry, ultimately advancing to Executive Chef of a farm to table multiple course restaurant in Richmond, Ca, she began to crave a deeper engagement with the communities she was serving.
In recent years, Kadie has spent time volunteering for organizations such as Insight Garden Program and Plant to Plate that focus on equity, inclusion and fostering healing through the lens of gardening. She also volunteered with St. Mary’s College in Moraga, CA helping to manage the institution’s one acre permaculture garden. With a deep interest in living sustainably through gaining knowledge of soil health, regenerative agriculture that prioritizes indigenous perspectives, and an undying love of food and the act of nourishing others Kadie has dedicated her life to reimagining food systems.