Born and raised in Dumont, New Jersey, Megan’s culinary journey began while volunteering and traveling across the country with AmeriCorpsNCCC. 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 throughout the Midwestern and Gulf Coast regions of the country, she discovered new 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 at Hamersley’s Bistro in Boston.
Megan found her home in Charleston working closely with Chef Frank Lee and SNOB’s current Executive Chef, Russ Moore. In her free time, Megan enjoys being outside, baking pies, and learning about mushrooms.