Eexecutive Chef

Has been in the restaurant industry since 1998. After graduating from The French Culinary Institute, she was hired by Peter Hoffman at Savoy in SoHo. Three years later after working every station and eventually being promoted to sous chef, Jody explored other farm-to-table restaurants including The Flying Pig in Mount Kisco, where she was chef de cuisine, and Blue Hill at Stone Barns, where she was a member of the opening kitchen crew. Jody returned to Savoy in 2004 as chef de cuisine, where every week was a new prix fixe “market menu”. Seeking a change from the restaurant world, Jody worked with Mary Cleaver at her farm-to-table focused catering company, The Cleaver Company, in Chelsea Market in 2006-2007. Here, of course, she ended up running their storefront café, The Green Table, as well as being a part of the off site catering crew. Upon the birth of her daughter, Jody took leave of the restaurant world, but it’s hard to stay away. After a summer at Sweetgrass Grill in Tarrytown, the stars aligned, and now Jody is happy to now be running the kitchen at The Mill, where she takes great pride in creating comfortable cuisine with a seasonal twist.