Callie's love for all things food – growing, cooking, and devouring – began with her mother. As a result, their cooking styles are much the same, creative and instinctual. With undergraduate and graduate degrees in Nutrition, Callie has an understanding of food on a scientific and cultural level.

Callie began practicing as a Registered Dietitian while working front of house at Hen of the Wood and as a private chef in Vermont. Eventually the pull towards a more creative career in food won out and moved her to New York City, where she now works as a private chef, recipe developer, and food stylist.