Maura is a New York City chef, western Pennsylvania farmer, and small business owner guided by principles of community engagement and enlightened hospitality. She is passionate about conceiving solutions for a socially just, equitable, sustainable, and environmentally conscious food system.
Growing up with a mom who worked as a marketing director in museums in NYC, she has a deep appreciation and excitement about the impacts MFC can make.
Maura started her career in 2011 as a sustainability-oriented chef in New York. She worked as a chef and manager in hospitality businesses including Michelin-rated restaurants The Modern and Blue Hill at Stone Barns, internationally renowned Breads Bakery, and premier catering company Abigail Kirsch.
After receiving her Masters, Maura founded Napkin LLC, a mission-driven consulting company, when she saw a need emerge for lean, agile, and sustainable business solutions in the food and agriculture sectors. With Napkin, Maura has been able to expand her impact working with stakeholders to build a more equitable, environmentally conscious, and hospitable food and ag industry. Now consulting with New Venture Advisors, Maura applies the knowledge she has gained in the kitchen, on the farm, and advising small business owners as research specialist.
Maura received her MBA and Masters in Food Studies from Chatham University’s sustainability program and a Bachelor’s in Environmental Studies and Film Studies from University of Rochester.