Chef Wendy’s Story

Wendy Simply Cooks grew out of the intention to provide delicious, health-supportive, nutrient dense, wholesome fare. It is good for your health, the environment and your taste buds.

Wendy’s experience is what brings her dishes to life. She draws upon over 15 years of international experience to the dishes she creates.

Her immersion into cultures and cuisine are seen throughout her menu as she has traveled and worked in more than 50 countries in as much time.

She had settled here in the Pacific Northwest after perfecting her trade in the last few years.

Wendy completed her culinary externship at the critically acclaimed, high-end farm-to-table restaurant Blue Hill at Stones Barns, a 2 Star Michelin Rated Restaurant, and under the guidance of Chef Dan Barber.

She then perfected her skills at the upscale-casual American restaurant, Loring Place in New York City.

Wendy is a graduate of the Natural Gourmet Institute, a health supportive and plant based certification program in New York City.

She strives to use local suppliers from the Pacific Northwest. With ingredients that are plant based, non GMO sustainable and organic whenever possible.

Our best partnerships are with local farmers and business that are environmentally sustainable and responsible.