I’m Chloe. I cook and write.
I grew in Los Angeles and went Bard College in the Hudson Valley, NY. In 2016, my last year of college, I worked in the kitchen at Gaskins where I learned about local produce and the ways of keeping fresh food simple. For a year between 2017 and 2018 I was the pasta maker at Michael's Restaurant in Los Angeles. I continued to learn about the ways food develops with the seasons and how to highlight it’s natural perfection there. In the nooks of time between and after those restaurant jobs I worked for private chef Natasha Feldman, started my own private chef business, hosted pop up dinners, cooked at a residency in Mendocino, CA, and cooked in the kitchen of an inn in the Loire Valley, France. I am always working on new things in my own kitchen, and constantly being inspired by ritual farmer’s market visits.
While at Bard I completed a senior thesis about The Alice B. Toklas Cook Book. Since then my interest in the lives, history, and careers of women in the food industry has bloomed. Visibility of female forces in a male dominated field is important; I curate their stories in my blog section.
The title, Moonbeam Kitchen comes from my nickname as a baby, "moonbeam Chloe." I had a shiny bald little baby head that glowed like a moonbeam. My logo is influenced by Wallace & Gromit's "A Grand Day Out" where the moon was a wheel of cheese.