ABOUT CHEF MICA

Mica developed a love for fresh, farm to table food from a very young age, having grown up on an organic, black angus farm in Oklahoma.  There was a large selection of home-grown fresh produce and she would often help her mother prepare meals, and with canning and preserving a variety of fruits and vegetables. 

 

Mica’s culinary career began in earnest when she first started working at a roadside restaurant while in college and enjoyed the hustle and bustle of a restaurant kitchen and managing multiple food orders.  She worked her way up through various kitchen positions and trained until her first professional chef position as Promenade Chef at The Mansion on Turtle Creek, an award winning dining institution at the 5 Star Rosewood Mansion at Turtle Creek, a designated Relais et Chateaux. 

 

Mica then went on to hold the position of Executive Chef at upscale restaurants throughout the United States including Parigi in Dallas, Porto Chervo at Fisher Island, FL and Limoncello in NYC.  Longing for more freedom and creativity in the kitchen, Mica transitioned to working as a Private Chef for some of the most discerning, high profile clients in the United States.