porshuns @ harvard

Chef Maria Ramirez

142 meals prepared

Chef Maria grew up in her grandmother's kitchen in Oaxaca and spent 5 years at Morimoto before moving to Ithaca. Her cooking bridges traditional Mexican techniques with modern presentation.

Chef Marcus Thompson

98 meals prepared

Marcus brings 15 years of soul food heritage and modern technique together. A Johnson & Wales grad who cooked his way through Brooklyn before landing in the Finger Lakes.

Chef Yuki Tanaka

76 meals prepared

Yuki trained in Kyoto for 8 years before opening a pop-up in Ithaca focused on seasonal Japanese comfort food. She forages locally and cooks with intention.