Mia found a love for cooking at a young age. In a wine family, food is always close by and growing up she was drawn to the kitchen – the lively noise, smells and mess were both familiar and exciting. Starting her career here in the Willamette Valley working her way through local establishments and roles, absorbing a variety of skills. She worked in the kitchen at Willamette Valley institution, The South Store Cafe for years and later the beloved Portland staple, Coquine, before moving to New York City for a brief stint in art school. In New York she was quickly drawn back into the food scene, working under internationally recognized chefs Daniel Boulud, Daniela Soto-Innes and Ignacio Mattos. Mia helped open multiple establishments,  including Forsythia in the Lower East Side which, during her time as a chef there, earned a Michelin Guide mention and critical acclaim from New York Magazine for their hand made pasta. Most recently she helped open Nine Orchard hotel in downtown Manhattan. As a Sous Chef Mia helped establish the events program, working with high-end fashion houses and art clients, while also managing the production kitchen for New York Times recognized restaurant, Corner Bar, and accompanying lounge, Swan Room. Ten years after first setting foot in a restaurant kitchen, Mia returned to Oregon for a chance to reconnect with the land and focus on small-scale, thoughtful cooking. Mia cooks seasonally informed food, guided by French technique, Italian tradition and Willamette Valley produce, best enjoyed alongside beautiful wines.