Meet Chef Mia
Founder & Private Chef
The name WildSpice reflects my passion for bringing enthralling culinary experiences with every bite, elevating dishes with bold wild and heirloom herbs and spices from around the globe.
At its essence, my work is about creating dining experiences that energize, inspire, and help people feel their best while savoring life to the fullest.
Welcome, I’m Mia, founder of WildSpice. I’ve spent more than 16 years transforming wholesome seasonal ingredients into extraordinary dining experiences.
My journey was quite unconventional: from graduate studies at Princeton University to six years traveling the globe playing poker professionally.
Along the way, I immersed myself in the food cultures of four continents, falling in love with the diverse spices, herbs, and culinary techniques, weaving them into an upgraded style that is adventurous yet crowd-pleasing.
Bespoke Farm-to-Table Chef
Rather than following the culinary school route, with its reliance on excessive fats, salt, and processed additives, I charted my own course through years of experimentation and refinement, drawing from traditional methods and modernist techniques.
This way, unlike restaurants confined to a single repertoire, I can easily tailor menus to both the occasion and each client’s lifestyle and preferences, whether gluten-free, dairy-free, vegan, low sodium, high protein, or adventurous omnivores.
This flexibility allows me to craft weekly meals for high-net-worth individuals and busy families as well as curate private dinners for special occasions, retreats, mountaineering adventures, and business gatherings, turning food into a catalyst for connection and joy.
Serving as the chef on a mountaineering expedition up Mt Adams
Foraging for huckleberries in the forests near Mt Hood
Harvesting perfectly ripe cherry tomatoes at a local farm
Not only do I enjoy bringing the best of the Pacific Northwest harvest to my clients’ tables, from foraged chanterelles and huckleberries to purple asparagus and heirloom tomatoes, I also operate a hydroponic farm growing nutrient-dense microgreens and heirloom herbs.
Beyond private engagements, I’ve been invited as guest chef at organizations such as the Woodstock and Oregon City Farmers Markets to teach seasonal, flavor-forward cooking.
Ready to start planning an exceptional culinary experience?
