Britney Toomey - Educator & Personal Chef
Chef Brit stuffs mackerel with herb pistou to be grilled in banana leaf
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Britney Toomey holds a degree in culinary arts from the respected Johnson and Wales University in Providence, RI. Her experience in the service industry spans over 20 years.
Britney's roots are in New England, where she fell in love with all things food. As a child, she picked ripe tomatoes from backyard summer gardens and helped filet fish at the dock. As an adult, she worked with high-end catering companies, country clubs, fine-dining, & seafood restaurants. She also spent time working on farms and commercial fishing. She grew up in an oceanside farming community in Southcoast Massachusetts, and immersed herself in the wonderful local ingredients of the land and waters. She later spent time living in Oregon and Texas working as a cooking instructor, personal chef and small events caterer.
Britney has respect and passion for the hospitality industry and a food system in harmony with nature. She highly values building relationships with food producers and aims to keep traditional food wisdom intact. She makes healthy, real food an integral part of her lifestyle, and strives to help others do so.
When Britney is not in the professional kitchen, she can be found in her home kitchen tending to her many ferments and other culinary experiments, on the move enjoying a getaway with her family, partnering in her daughter's wild adventures, tooling leather, or walking her dog in the piney woods of East Texas.