Gracie Gardner began her culinary career at The Sylvia Center, assisting in the kitchen classroom throughout high school. She attended Kenyon College and majored in history, with a focus on food histories. During those college summers she taught cooking classes at Stone Barns Center for Food and Agriculture, deepening her understanding of local agricultural systems. She then went on to cook at Blue Hill at Stone Barns for three years. By way of Covid (long story) she ended up in Canada where she owned and operated a catering company called Nellie’s. She currently resides in New York City where she is a private chef and writer of the Substack, This Morning.