Seattle Personal Chef
Chef Maddie Driscoll
Meet The Chef
Chef Maddie Driscoll's Bio
Chef Maddie Driscoll studied at the Culinary Institute of America, Greystone, where she developed her culinary foundation and classical training.
She worked at Fête in Chinatown, Hawaii, a farm-to-table restaurant led by a James Beard Award–winning female chef owner, and at Canlis in Seattle, a well-known fine dining restaurant that has been open for over 75 years. These experiences helped shape her skills in both seasonal cooking and high-level dining.
She gravitates toward Japanese and Italian cuisine, blending both styles to create balanced and flavorful dishes.
Her passion for cooking began with her mom and grandma, where she learned the joy of creating meals and sharing them with others.
Fun Fact
Outside of the kitchen, she enjoys yoga and hiking. She also did canoe paddling competitively for most of her life.
About Us
About Down to Earth Cuisine
Down to Earth Cuisine provides meals that are sustainably and responsibly sourced. We use GMO free products, organic when available, and wild caught seafood approved by the Monterey Bay Aquarium Guide to Sustainable Fishing.
Custom delivery uses only compostable containers to reduce plastic waste. We also work with One Tree Planted, a nonprofit that plants trees on our behalf to offset our carbon footprint.