Erin grew up on a small family farm in Western Massachusetts where they ate what the land yielded. She was her mother’s prep cook, processed the fruits and vegetables, milked the goats by hand, and foraged for wild grapes and blackcaps. This laid the foundation for a deep appreciation for the land, the value of hard work, and a palate accustomed to the freshest and most robust flavors.

She entered college at The Cornish College of the Arts in Seattle, Washington and studied sculpture, but it was when she ate at a fine dining restaurant in Boston that she understood how her education and upbringing melded together: food as art. She broke into her first kitchen under James Beard Award winner Chef Michael Schlow at Via Matta, where she developed a love of regional Italian food and a passion for making fresh pasta. For seventeen years, she continued studying in Boston under other great chefs of Italian kitchens including Jody Adams at Rialto, Jamie Bissonette at Coppa, and Chuck Draghi at Erbaluce.

In 2016, Erin relocated to Vermont for its peaceful woodland trails, sense of community, and rich agricultural traditions. She took the lead at The Four Columns Inn in Newfane, Vermont where she developed relationships with the local farmers, foragers and artisan cheesemakers. Seen as a food activist, she was featured in local and national press and invited to speak at the Brattleboro Art Museum and Women’s Film Festival. After the pandemic, she reopened The Hermitage Inn in West Dover, Vermont, restoring its reputation as a culinary destination. There, she fell in love with creating tasting menus for the intimate and exclusive wine cellar with the finest ingredients.

Now Erin is bringing her years of expertise into people’s homes, and providing bespoke menus that draw from her relationships with the local producers. This style of cooking allows Erin to express her creativity and talent as well as supporting farmers in a way that can be challenging in a restaurant. It affords the opportunity for chef and guest to interact in a way that is personal and creates an unforgettable dining experience.