A lover of travel and adventure, Megan’s culinary journey began while volunteering with AmeriCorps. Upon graduating from Penn State with a major in film and video production, Megan moved to Colorado to explore her love of the outdoors. Working with AmeriCorps, she discovered different communities and fell in love with the local food systems within them. After five years, Megan returned to the East Coast to attend the New England Culinary Institute in Vermont, leading to an internship in Boston. Megan found her home in Charleston when she applied to Slightly North of Broad’s internship program, working closely with Chef Frank Lee and SNOB’s current Executive Chef, Russ Moore. In her seven years with the restaurant, Megan has grown from culinary intern to Executive Sous Chef and joins the community of successful women leading the Charleston restaurant scene. In her spare time, Megan continues to volunteer and aid her community through her support of Fields to Families, a local charity dedicated to providing fresh produce to the Lowcountry.