Carrie studied at Institute of Culinary Education where she received the “Top Toque” award. She then completed her externship at Blue Hill at Stone Barns where she found a passion for Farm to Table cooking. Carrie has pursued many careers in the culinary industry including time at Le Moulin Bregeon in the Loire Valley and Fedora Restaurant in NYC’s West Village. Carrie also has a certification from the Court of Master Sommeliers, managing and learning at Astor Wine & Spirits, one of NYC’s largest Wine & Spirit’s retailers.

Carrie’s approach to cooking is simple, straightforward, and approachable. “I like to work with quality ingredients and let them speak for themselves.” She hopes to bring her passion for food and wine with her own unique flare to the city of Hudson.