Mini Mushroom & Gruyère Pot Pies: A Cozy Vegetarian Appetizer

Imagine a chilly evening where you crave something warm, savory, and utterly comforting. These Mini Mushroom & Gruyère Pot Pies answer that call perfectly. They transform the classic, hearty pot pie into a delightful, single-serve vegetarian appetizer. Each little pie boasts a flaky, golden puff pastry crust that gives way to a rich, creamy filling of earthy mushrooms and nutty Gruyère cheese. Consequently, they offer a sophisticated yet homey bite that feels both special and familiar.

Moreover, these mini pot pies serve as the ultimate crowd-pleaser for any gathering. They elegantly bridge the gap between casual finger food and a substantial starter. The aromatic thyme weaves its herbal magic through every component, enhancing the deep umami of the mushrooms. Ultimately, this recipe proves that vegetarian cooking can deliver profound, satisfying flavors that impress every guest at your table.

Furthermore, the visual appeal of these individual pies is undeniable. Baked until the pastry puffs into a beautiful, rustic crown, they promise a delightful textural contrast. Breaking through that crisp layer reveals the luscious, steaming filling within. This Mini Mushroom & Gruyère Pot Pies recipe, therefore, is not just about taste but about creating a memorable culinary experience from the first glance to the last bite.

Quick Recipe Highlights

• Flavor Profile: These pies deliver a powerful umami punch from the sautéed mushrooms, balanced by the sharp, nutty depth of Gruyère cheese. Fresh thyme adds a bright, aromatic note that cuts through the richness, while a touch of white wine deglazes the pan for a subtle acidic backbone.
• Texture: You experience a fantastic contrast between the shatteringly crisp, buttery layers of puff pastry and the luxuriously creamy, velvety mushroom filling. The mushrooms themselves retain a slight meaty bite, providing a satisfying mouthfeel against the smooth sauce.
• Aroma: As these Mini Mushroom & Gruyère Pot Pies bake, the scent of toasted pastry, earthy mushrooms, and melting cheese fills your kitchen. The herbal fragrance of thyme becomes especially pronounced, creating an irresistibly cozy and inviting atmosphere.
• Visual Appeal: Each individual pie emerges from the oven with a gorgeous, golden-brown, irregular puff pastry top. The filling peeks enticingly from the edges, promising the creamy treasure within. Served on a platter, they look both rustic and elegantly appetizing.
• Skill Level Needed: This recipe requires basic sautéing and sauce-making skills, making it accessible to confident beginners. Handling store-bought puff pastry simplifies the process significantly. However, attention to timing when cooking the roux and reducing the filling is key for perfect texture.
• Special Equipment: You will need a standard muffin tin to form the pastry cups and a rolling pin for shaping. A good skillet for sautéing the mushrooms and a whisk for the sauce are essential. Otherwise, common kitchen tools like mixing bowls and measuring cups complete the setup.

Recipe Overview

• Difficulty Level: We rate this recipe as intermediate due to the multi-step process of creating a creamy mushroom filling from scratch. You must manage a roux-based sauce to achieve the correct consistency without lumps. Additionally, properly shaping the puff pastry into the muffin tin requires a gentle touch to avoid tearing.
• Category: These Mini Mushroom & Gruyère Pot Pies fit beautifully into the appetizer and starter category. They also work wonderfully as a main course for a light lunch or dinner when served with a side salad. Furthermore, they are a stellar addition to any holiday party or cocktail spread.
• Cuisine: This dish draws inspiration from classic French cuisine, evident in the use of Gruyère, thyme, and a velouté-style sauce. However, the concept of the individual pot pie has strong roots in American and British comfort food traditions. The result is a delicious fusion that feels both rustic and refined.
• Cost: The recipe is moderately priced, with the main costs coming from the Gruyère cheese and puff pastry. Mushrooms, especially cremini, are typically affordable. Using a dry white wine for cooking is economical, as you only need a small amount. Overall, it delivers restaurant-quality appeal for a fraction of the price.
• Season: These pies are perfect for fall and winter when hearty, baked comfort food is most desired. They also shine during the holiday season as a festive appetizer. That said, using seasonal spring mushrooms like morels can adapt them beautifully for warmer months.
• Occasion: Serve these at your next dinner party, holiday gathering, or book club meeting for guaranteed compliments. They are also ideal for a cozy date night in or a special family weekend treat. Their individual portions make them exceptionally convenient for entertaining.

Why You’ll Love This Recipe

First and foremost, the taste and texture combination is utterly irresistible. The deep, savory flavor of mushrooms cooked until golden brown creates an incredible umami foundation. Meanwhile, the Gruyère cheese melts into the creamy sauce, adding a sharp, complex nuttiness that elevates the entire dish. Each bite offers the satisfying crunch of puff pastry followed by the luxurious, velvety filling. This contrast keeps your palate engaged and delighted from start to finish.

Next, consider the convenience and preparation benefits. Using store-bought puff pastry is a brilliant shortcut that saves hours of labor while delivering professional results. The filling comes together in one skillet, minimizing cleanup. You can even prepare the mushroom mixture a day ahead, making assembly a breeze before your event. These Mini Mushroom & Gruyère Pot Pies are designed to impress without causing last-minute kitchen stress.

Additionally, these vegetarian appetizers offer notable nutritional advantages. Mushrooms are a fantastic source of B vitamins, selenium, and antioxidants. They provide a meaty texture and flavor without the saturated fat. Using a moderate amount of high-quality cheese and a whole milk base creates richness without being overly heavy. You can feel good about serving a dish that is both indulgent and made with wholesome ingredients.

From a social perspective, the individual serving size is a huge entertaining win. Guests can easily enjoy them without the mess of slicing a large pie. They are elegant enough for a formal cocktail party yet comforting enough for a casual game night. Consequently, these mini pot pies become a versatile star on your culinary roster, sparking conversation and requests for the recipe every time.

Finally, the cost-effectiveness and accessibility of the ingredients make this recipe a keeper. You likely have many staples like flour, butter, and thyme already in your pantry. Cremini mushrooms and a block of Gruyère are easy to find at any standard grocery store. Investing in a good-quality puff pastry is the only splurge, making this an affordable way to create a truly special dish that feels gourmet.

Historical Background and Cultural Significance

The pot pie, as a concept, boasts a long and practical history. Its origins trace back to ancient Greece and Rome, where cooks baked meats and sauces in a pastry crust called a “coffin” primarily as a sturdy cooking vessel. During the Middle Ages in Europe, these pies evolved into a way to preserve meat and stretch expensive ingredients. The crust, often thick and inedible, simply served as a container. The transformation into the edible, flaky-topped pie we know today began in the 16th century with advancements in pastry-making.

In America, the pot pie became a cornerstone of comfort food, often featuring chicken or beef. The cultural significance lies in its representation of resourcefulness and home-cooked nourishment. It was a method for using leftovers and feeding a family heartily. The individual serving size, or “mini pie,” gained popularity in the 20th century for its portability and charm. This adaptation made the classic dish suitable for parties and modern entertaining.

The evolution of this specific recipe reflects contemporary culinary trends. The shift towards vegetarian and plant-forward eating inspired the replacement of meat with mushrooms, a champion of umami. Gruyère cheese, with its Swiss and French heritage, introduces a note of European sophistication to the humble American pot pie. The use of thyme, a classic herb in French cuisine, further bridges these culinary traditions. This fusion creates a dish that is both nostalgic and distinctly modern.

Regional variations of the pot pie abound globally. In the UK, a “pie” might have a full pastry lid or be topped with mashed potatoes. Australian meat pies are a national obsession, often eaten as a handheld snack. Our Mini Mushroom & Gruyère Pot Pies draw from this global tapestry, focusing on a rich, creamy filling and a puff pastry top. This version celebrates the vegetable’s depth, proving that comfort food need not rely on meat to be profoundly satisfying and culturally resonant.

Ingredient Deep Dive

Cremini Mushrooms: Often called “baby bellas,” cremini mushrooms are a brown variant of the common white button mushroom. They offer a deeper, earthier flavor and a firmer texture, making them ideal for sautéing. Cultivated worldwide, they are a reliable source of umami, the savory fifth taste. Nutritionally, they provide B vitamins, potassium, and selenium, which supports immune function. When selecting, choose mushrooms that are firm, dry, and free from slimy spots. Store them in a paper bag in the refrigerator to allow moisture to escape. For a more intense flavor, you can substitute wild mushrooms like shiitake or chanterelles.

Gruyère Cheese: This famous Swiss cheese hails from the canton of Fribourg and is known for its complex, nutty, and slightly salty flavor. It melts beautifully without becoming greasy, which is crucial for a smooth, cohesive filling. Historically, Gruyère has been produced since the early 12th century under strict appellation controls. It is a good source of calcium and protein. For the best results in your Mini Mushroom & Gruyère Pot Pies, buy a block and grate it yourself, as pre-shredded cheese contains anti-caking agents that can hinder melting. If unavailable, Comté, Emmental, or a good-quality Swiss cheese are excellent substitutes.

Puff Pastry: This laminated dough, with its hundreds of alternating layers of butter and flour, is a feat of French pastry craftsmanship. When baked, the water in the butter turns to steam, pushing the layers apart to create an airy, flaky texture. Using a high-quality, all-butter store-bought puff pastry (like Dufour or Pepperidge Farm) makes an enormous difference in flavor and rise. Keep it cold until the moment you need to work with it to maintain those distinct layers. Thaw it slowly in the refrigerator overnight for best results. While homemade is rewarding, the store-bought version is a fantastic and reliable shortcut for this recipe.

Fresh Thyme: This perennial herb, native to the Mediterranean, has been used for centuries for both culinary and medicinal purposes. Its tiny leaves pack a potent, earthy, and slightly minty flavor that pairs perfectly with mushrooms and cheese. Thyme contains thymol, a compound with antioxidant properties. For the brightest flavor, always use fresh thyme sprigs in this recipe; strip the leaves by pinching the top of the sprig and sliding your fingers down. If you must substitute, use one-third the amount of dried thyme, but the flavor will be less vibrant. The stems can be added to the sauté for infusion and removed later.

Common Mistakes to Avoid

• Not Cooking the Mushrooms Properly: Avoid crowding the skillet. Crowding steams the mushrooms instead of sautéing them, preventing the crucial browning that develops deep flavor. Cook them in batches if necessary to ensure each piece has contact with the hot pan and caramelizes beautifully.
• Undercooking the Roux: The mixture of butter and flour must cook for a full minute or two after combining. This step cooks out the raw flour taste. If you add the liquid too soon, your sauce will have a pasty, unpleasant flavor that no amount of seasoning can fix.
• Adding Cold Liquid to a Hot Roux: Always warm your milk or broth slightly before incorporating it into the roux. Adding cold liquid causes the butter to solidify and can lead to a lumpy sauce instead of a smooth, velvety base for your filling.
• Overfilling the Pastry Cups: It is tempting to pack in as much filling as possible, but overfilling causes messy spills in the oven. The filling bubbles and expands as it heats. Leave a small rim to contain it and ensure a clean presentation for your Mini Mushroom & Gruyère Pot Pies.
• Using Warm Puff Pastry: Working with puff pastry that has become too warm and soft is a disaster. The butter layers will melt into the dough, resulting in a dense, greasy crust instead of lofty, flaky layers. Keep everything cold and work quickly.
• Skipping the Egg Wash: The egg wash is not just for color; it acts as a glue for any pastry seams and promotes that gorgeous, glossy golden-brown finish. Without it, the pastry can look pale and dull, lacking the professional visual appeal.
• Neglecting to Season in Layers: Season your mushrooms while they cook, season the sauce as you make it, and taste the final filling before assembling. Salt builds flavor at each stage. Relying on a single seasoning at the end often results in a bland filling.
• Not Letting the Pies Rest: Pulling the Mini Mushroom & Gruyère Pot Pies from the oven and serving them immediately is a mistake. The filling is molten lava hot. A five-minute rest allows the filling to set slightly, making them safe and more enjoyable to eat.

Essential Techniques

Sautéing Mushrooms for Maximum Flavor: This technique is the foundation of your filling’s taste. Use a wide, hot skillet and avoid overcrowding. The mushrooms must release their water and then re-absorb it before they begin to brown properly. This process, called the Maillard reaction, creates complex, savory compounds. Listen for the sizzle to change from a steaming sound to a sharper frying sound. The visual cue for success is a deep golden-brown color on the mushrooms and a fond (browned bits) on the bottom of the pan.

Making a Perfect Roux-Based Sauce: A roux is an equal mixture of fat and flour used to thicken liquids. For this recipe, cook the butter and flour together over medium heat for 1-2 minutes until it smells nutty. This is a “blond roux.” Then, gradually whisk in your warm liquid. The key is constant whisking to prevent lumps from forming. The sauce is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. This indicates proper thickness for your pot pie filling.

Working with Puff Pastry: The cardinal rule is to keep it cold. Thaw it in the refrigerator, not on the counter. Roll it out on a lightly floured surface just enough to smooth the seams, but avoid overworking it. Use a sharp knife or pastry wheel to cut it cleanly. When pressing it into the muffin tin, be gentle to avoid stretching it, as it will shrink back when baked. Chilling the shaped pastry cups before filling helps maintain their structure.

Pro Tips for Perfect Mini Mushroom & Gruyère Pot Pies

First, use a combination of mushroom varieties like cremini and shiitake for a more complex, restaurant-quality flavor profile. Different mushrooms contribute unique earthy notes. Secondly, deglaze your mushroom pan with a splash of dry sherry or Marsala instead of white wine for an even deeper, nuttier background flavor. Thirdly, add a teaspoon of white miso paste to the sauce along with the cheese; it will amplify the umami sensation without being detectable. Fourth, for an extra-flaky top, brush the pastry with an egg wash twice: once before baking and once more about halfway through the baking time.

Furthermore, place your muffin tin on a preheated baking sheet in the oven. This trick ensures the bottom of the pastry cups gets direct, intense heat, preventing a soggy bottom. Additionally, let the filled mushroom mixture cool for 10-15 minutes before spooning it into the pastry shells. A hot filling can start to melt the butter in the cold pastry, compromising the flaky layers. Finally, garnish the baked pies with a tiny sprinkle of fresh thyme leaves and a few grains of flaky sea salt. This adds a fresh aroma and a final burst of flavor that elevates the entire dish.

Variations and Adaptations

For regional variations, consider a British-inspired version by adding a spoonful of Branston pickle beneath the mushroom filling. A French twist could involve swapping half the mushrooms for sliced leeks and using Comté cheese. For seasonal adaptations, incorporate fresh corn and zucchini in the summer, or use hearty wild mushrooms and a dash of truffle oil in the fall. A winter version might include diced roasted squash or parsnips for sweetness.

Dietary modifications are straightforward. For a gluten-free adaptation, use a certified gluten-free all-purpose flour blend for the roux and gluten-free puff pastry. To make it dairy-free, substitute vegan butter and a rich, creamy plant-based milk like cashew or oat milk. Use a vegan cheese that melts well, such as those from Miyoko’s or Violife. For a vegan version, also ensure your puff pastry is made without butter.

Experiment with flavor variations by adding a teaspoon of Dijon mustard or a pinch of smoked paprika to the sauce. For a richer taste, stir in a tablespoon of crème fraîche or sour cream after removing the filling from the heat. Texture modifications could include adding toasted walnuts for crunch or blending half the mushroom mixture for an ultra-smooth filling. Presentation alternatives include using small ramekins instead of a muffin tin and draping a round of pastry over the top for a more traditional pot pie look.

Serving and Presentation Guide

Plating techniques matter for these individual pies. Let them cool in the tin for just 2-3 minutes, then carefully run a small offset spatula or knife around the edges to loosen them. Transfer each Mini Mushroom & Gruyère Pot Pie to a small appetizer plate or a rustic wooden board. Space them out to allow each to be its own visual star. For a family-style presentation, line them up on a large platter garnished with fresh thyme sprigs.

Garnishing ideas extend beyond simple thyme. A light drizzle of high-quality olive oil or a truffle-infused oil adds sheen and aroma. A sprinkle of microgreens, such as pea shoots or radish sprouts, introduces a fresh color contrast and a peppery note. A few crispy fried shallots or a dusting of finely grated Parmesan cheese on top just after baking adds another layer of texture and saltiness.

Traditional accompaniments include a simple, crisp green salad with a sharp vinaigrette to cut through the richness. For a heartier meal, serve with roasted carrots or garlicky sautéed greens. Modern serving suggestions might feature a dollop of onion jam or a small side of cornichons for a tangy pickle element. Always consider temperature; serve these pies warm, not piping hot, to allow the flavors to settle. For portion control, one to two pies per person is standard for an appetizer course.

Wine and Beverage Pairing

Wine pairings should complement the earthy mushrooms and rich cheese. An oaked Chardonnay with its buttery notes mirrors the filling’s creaminess and stands up to the Gruyère. Alternatively, a Pinot Noir with its bright red fruit and earthy undertones is a classic match for mushrooms and won’t overwhelm the dish. For a more adventurous choice, try a dry Riesling; its acidity and slight minerality cut through the fat beautifully.

Non-alcoholic alternatives can be just as sophisticated. A sparkling apple cider offers pleasant sweetness and effervescence to cleanse the palate. A rich, creamy tomato soup served as a sipping companion creates a comforting, familiar flavor combination. For coffee or tea pairings, a medium-roast coffee with nutty notes or an earthy pu-erh tea would complement the umami elements of the Mini Mushroom & Gruyère Pot Pies wonderfully.

Consider temperature and serving suggestions carefully. Serve white wines well-chilled but not ice-cold, and red wines slightly below room temperature. For non-alcoholic drinks, serve them in elegant glassware to match the occasion. Always provide a water glass to cleanse the palate between bites, as the rich filling is quite savory. Ultimately, the best pairing is one that you and your guests enjoy, so feel free to experiment.

Storage and Shelf Life

Storage methods are crucial for maintaining quality. Cool any leftover Mini Mushroom & Gruyère Pot Pies completely before storing. Place them in a single layer in an airtight container, separated by parchment paper if stacking is necessary. Store them in the refrigerator for up to 3 days. The pastry will lose its crispness but will still be tasty.

For reheating instructions, avoid the microwave, as it will make the pastry soggy. Instead, reheat in a preheated 350°F oven for 10-15 minutes until warmed through and the pastry re-crisps slightly. You can also use an air fryer at 325°F for about 5-7 minutes for a quicker result. Freezing guidelines: Assemble and bake the pies as directed, then cool completely. Wrap each individually in plastic wrap and then aluminum foil. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for 20-25 minutes. Signs of spoilage include an off smell, visible mold, or a slimy texture on the filling.

Make Ahead Strategies

A practical prep timeline makes entertaining stress-free. You can sauté the mushroom filling completely up to 2 days in advance. Store it covered in the refrigerator. On the day of serving, gently reheat the filling on the stove with a splash of milk to loosen it, then let it cool slightly before assembling. You can also cut the puff pastry shapes a day ahead, layer them between parchment in a container, and keep them refrigerated.

Assess the quality impact of make-ahead steps. The flavor of the mushroom filling often improves after a day, allowing the herbs and seasonings to meld. The main compromise is the pastry’s ultimate flakiness; for the absolute best texture, assemble and bake on the same day. If you must assemble ahead, keep the filled, unbaked pies in the fridge for no more than 1 hour before baking to prevent the pastry from becoming soggy. Add fresh thyme leaves as a garnish after baking to introduce a bright, fresh element that wasn’t dulled by the oven’s heat.

Scaling Instructions

Halving the recipe is simple for a smaller household. Precisely divide all ingredient quantities by two. Use a standard 6-cup muffin tin. The baking time may reduce by 2-3 minutes, so start checking for doneness early. For doubling or tripling, scale the filling ingredients linearly. However, sauté the mushrooms in multiple batches to ensure proper browning; do not simply double them in one pan. You may need to use multiple muffin tins or bake in consecutive batches.

Equipment adjustments are necessary when scaling up. Ensure you have enough muffin tin space and baking sheets. If baking multiple tins at once, rotate them front-to-back and top-to-bottom halfway through baking for even browning. Timing modifications are minimal for scaling, but the oven may need an extra 2-3 minutes to recover temperature when loading multiple trays. Storage considerations remain the same per pie, but you will obviously have more leftovers to manage.

Nutritional Deep Dive

A macro breakdown for one Mini Mushroom & Gruyère Pot Pie shows a balance of carbohydrates from the pastry and flour, fats from the butter, cheese, and pastry, and protein from the cheese and milk. The exact numbers depend on specific brands, but it’s a satisfying, energy-dense appetizer. Micronutrient analysis highlights the B vitamins from mushrooms, calcium from the dairy, and selenium, an important antioxidant also found in mushrooms.

Health benefits include supporting bone health through calcium and providing antioxidants that combat oxidative stress. The mushrooms contribute dietary fiber, which aids digestion. Dietary considerations for those monitoring sodium should note that cheese and broth can be high in salt; using low-sodium broth and moderating added salt can help. For portion analysis, one pie is a reasonable serving for an appetizer. For weight management tips, enjoy one pie alongside a large salad filled with vegetables to create a balanced, satisfying meal that feels indulgent without overdoing calories.

Dietary Adaptations

For a gluten-free version, use a 1:1 gluten-free flour blend in the roux. Many stores now carry gluten-free puff pastry, or you can use pre-baked phyllo cups as an alternative shell. For dairy-free, substitute vegan butter and unsweetened, unflavored plant-based milk like oat or soy. Nutritional yeast can add a cheesy flavor, and a vegan melty cheese shred can replace the Gruyère.

A vegan adaptation combines the gluten-free and dairy-free steps. Ensure all other ingredients, like the wine, are vegan-certified. For a low-carb or keto version, omit the flour and use a xanthan gum slurry (1/4 tsp xanthan gum whisked into cold broth) to thicken the sauce. Fill small, lightly greased ramekins with the mixture and top with a layer of grated cheese instead of pastry. Bake until bubbly. A Paleo version would also skip the dairy and grains, using arrowroot powder for thickening and a grain-free crust alternative if desired.

Troubleshooting Guide

For texture issues like a runny filling, the sauce may not have thickened enough. Simmer it longer on the stove to reduce, or create a small slurry of equal parts softened butter and flour, whisk it in, and cook for another minute. If the pastry is soggy on the bottom, the muffin tin wasn’t placed on a preheated baking sheet, or the filling was too wet. Next time, ensure proper reduction and use the preheated sheet pan trick.

If the flavor balance seems bland, you likely under-salted. Season in layers next time. A dash of lemon juice or white wine vinegar can brighten a finished filling. For temperature problems where the pastry browns too quickly, tent the pies loosely with aluminum foil. If the filling isn’t hot enough but the pastry is done, the filling may have been too cold going in; ensure it’s at least room temperature before assembly. For equipment challenges without a rolling pin, use a smooth wine bottle. If you lack a muffin tin, oven-safe small ramekins work perfectly.

Recipe Success Stories

Community feedback on this Mini Mushroom & Gruyère Pot Pies recipe has been overwhelmingly positive. Many home cooks report they’ve become their “go-to party appetizer” and that guests are always amazed they are vegetarian. One reader shared that she made them for a book club and received three requests for the recipe before the evening ended. Another mentioned that her mushroom-skeptic husband asked for seconds, which she considered the highest compliment.

Variation successes abound. A reader from Oregon used foraged chanterelles and morels, calling it a “luxury version” that was worth the effort. Another added a pinch of cayenne for a subtle kick, which her family loved. Adaptation stories include a successful gluten-free trial using a nut-based crust and a vegan version that impressed at a potluck. Reader suggestions have included adding a layer of caramelized onions beneath the mushroom filling, which many have now adopted as their standard. Photography tips from enthusiasts suggest shooting the pies straight out of the oven, with a fork breaking through the flaky crust to reveal the creamy interior, capturing the essence of the dish.

Frequently Asked Questions

Additional Resources

For related recipes, explore our creamy mushroom soup, which uses a similar flavor base, or our spinach and feta phyllo triangles for another elegant vegetarian appetizer. If you love working with puff pastry, our guide to rough puff pastry from scratch will elevate your baking skills. For more mushroom-centric dishes, our stuffed portobello mushrooms or wild mushroom risotto are fantastic next projects.

Technique guides that will help you master this recipe include our detailed tutorial on making a perfect roux and sauce, and our essential guide to working with puff pastry, which covers thawing, rolling, and shaping. For ingredient information, dive into our mushroom varietal guide, which explains the flavors and best uses for everything from buttons to morels. Equipment recommendations for this recipe include a good-quality non-stick skillet for sautéing and a sturdy rolling pin. For seasonal variations, check our fall entertaining guide for more ideas on incorporating autumnal produce into your menus.

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Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.