Chelsea was born and raised in the Bay Area, where her love of cooking came out of necessity when she decided to go vegetarian as a teenager. After moving to Austin in 2012, she formed a deeper respect and understanding for local ingredients and whole-animal butchery through her work at Dai Due and The New School of Traditional Cookery. Chelsea has since worked her way through McGuire Moorman Lambert Hospitality’s Jeffrey’s and Swedish Hill Bakery & Café. She currently operates MML’s Pecan Square Café which highlights seasonal, rustic cooking, as well as neighboring bars Howard’s and Rosie’s.